Just trust me, these are really good. A note though, use thicker pork chops for this. I used what it turns out were really thin pork chops and they got overcooked almost immediately.
Pork chops with prunes
8 pork medallions or 4 manly sized pork chops
16 prunes
1 onion, diced
1/2 a cup of white wine
1 cup chicken broth
1 cup heavy cream
3 tablespoons butter
1-2 tsp ground thyme
1-2 bay leaves
First, blanch the prunes for a few minutes until they are soft. Drain, rinse with cold water, and set aside.
Melt half the butter in a skillet, and sear the pork for a few minutes (2-3) on each side, at which point they it should be done. Season with salt and pepper to taste and set aside.
Pour the remaining butter from the skillet, as well as the other half of the reserved butter, and the onion, in to a saucepan. Saute the onions until they are just going soft.
Add the wine, and simmer for 2 minutes.
Add the broth and herbs, and bring back to a boil. Simmer for ten minutes or until about half the liquid is gone. Add prunes and cream, cook until the sauce thickens. In my case, I was impatient and whisked in some flour, but that’s optional.
Add the pork and cook until everything is hot.
eatbensmeat 