Pork Chops With Pearl Onions In Prune Sauce Flambe Recipes

PORK CHOPS WITH PEARL ONIONS IN PRUNE SAUCE (FLAMBE')

Steps:

• Preheat oven to 350 degrees F. In a mini food processor puree prunes with enough apple juice to make a smooth paste.
• Heat a skillet over high heat, season chops with salt & pepper. Sear chops in the oil until well-browned on all sides. Transfer to a baking dish and bake for about 10 minutes.
• Meanwhile, in the same skillet from chops, sweat shallots in pan drippings until tender. Make sure your stove fan is off then carefully add Cognac as it will flame; if not, ignite with a match. Shake pan until flames die out. Continue cooking, scraping bottom of pan too incorporate any browned bits.
• Add veal stock, pearl onions, and prune puree and boil until reduced by half. Stir in butter, just until melted. Plate up pork chops over buttered egg noodles and pour sauce over top. Sprinkle with fresh parsley and serve.

PORK CHOPS WITH PRUNES

Steps:

• Trim excess fat from the chops. Mince about one tablespoon of the fat and heat it in a large skillet. Quickly brown the chops on both sides on a high heat in the fat. Remove chops.
• Lower heat and add onion. Saute until tender and lightly browned. Add garlic and ginger and continue to cook, stirring for another minute or two. Add the prunes, brandy and honey. Stir.
• Return the chops to the skillet along with any juices they may have released upon standing. Season with salt and pepper and baste with the sauce. Cover skillet and simmer very gently until the chops are just cooked through, about 20 minutes. Arrange chops on a platter. Taste sauce and adjust seasonings. Spoon sauce over chops and serve.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

PEARL ONIONS IN CREAM SAUCE

Steps:

• In large heat proof bowl, pour boiling water over onions to loosed papery skin. Let stand 10 minutes then drain. Carefully cut off very end of each *pearl onion and slip off the skin.
• *Cut the pearl onions in half if you wish.
• Cream Sauce::.
• Melt butter over medium heat then add flour stirring with wire whisk constantly until all butter is absorded.
• Turn heat down to low and add milk slowly (or milk/whipping cream), continuing to stir constantly with wire whisk to break up lumps. Add sherry, (or substitute), Tabasco sauce, nutmeg, white pepper and salt. Fold in cooked onions and mix well.
• Just prior to serving, garnish with fresh parsley.
• Variation: When folding in cooked pearl onion add 3/4 cup fresh or frozen (defrosted) green peas.

PORK WITH PRUNES

Steps:

• Preheat oven to 350°F.
• Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.