Pork Chops with Prunes and Cream

Name: Pork Chops with Prunes and Cream
Yield: makes 4 servings
Ingredients: 2 tablespoons butter (preferred) or extra virgin olive oil; 4 thick pork chops, cut from the rib (shoulder) end of the pork; Salt and black pepper to taste; 2 fresh thyme sprigs; 2 garlic cloves, peeled and lightly smashed; 1 cup not-too-dry white wine or cider; 1 cup pitted prunes; 1/2 to 1 cup heavy cream; Chopped fresh chervil leaves for garnish, optional

December 14, 2011

A Norman recipe, easily identified with the region because of the combination of dairy and meat. It may sound overly rich, but pork is so lean these days that the added fat is welcome, and the taste is incredible. A wonderful dish for midwinter; serve it with simple boiled potatoes or rice and a steamed vegetable. Other cuts of meat you can use here: veal chops or bone-in chicken breasts.

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