Braised pork chops with cider vinegar and prunes

This dish is baked with white wine and cider leaving the pork rich and succulent. Prunes add a wonderful sticky sweetness which compliments the salty pork. Serve on a bed of winter greens with new potatoes.

📝 Ingredients

• olive oil
• 4 thick ones pork chops dusted with seasoned flour
• 8 shallots sliced
• 75 ml cider vinegar
• 175 ml white wine
• 100 g ready-to-eat prunes
• a small bunch flat-leaf parsley chopped

👨‍🍳 Instructions

1. 1Heat the oven to 160c/fan 140c/gas 3. Heat 1 tbsp oil in a frying pan and brown the chops on both sides. Pour in 2 tbsp oil and cook the shallots with a little seasoning for 5 minutes until soft. Add the vinegar and reduce by half, scraping the bits off the bottom. Add the wine and prunes and cook for 5 minutes.
2. 2Put the chops in a baking dish and pour over the sauce. Cover with foil and bake for 50 minutes. Add the parsley and serve.