Pork Chops with Pearl Onions in Prune Sauce Flambe
Indulge in the rich, elegant flavors of Pork Chops with Pearl Onions in Prune Sauce Flambé, a show-stopping dish that combines tender, golden-seared bone-in pork chops with a luxurious sauce of sweet prunes, caramelized pearl onions, and a touch of red wine. Infused with fresh thyme and finished with a dramatic brandy flambé, this recipe elevates home cooking to gourmet status. The silky sauce, thickened with a flour slurry, perfectly complements the juicy pork chops, making every bite sumptuous. Ready in just under an hour, this dish is perfect for impressing dinner guests or treating yourself to a special meal. Serve alongside creamy mashed potatoes or crusty bread to soak up every drop of the savory-sweet sauce. Keywords: pork chops, prune sauce, flambé recipe, gourmet dinner, pearl onions.
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Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup pearl onions, peeled
- 1 cup dried prunes, pitted and chopped
- 1 cup chicken stock
- 1 cup red wine
- 0.25 cup brandy or cognac
- 1 tablespoon honey
- 4 sprigs fresh thyme
- 1 tablespoon all-purpose flour
- 2 tablespoons water
Directions
Step 1
Season the pork chops with salt and black pepper on both sides and set aside.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 3
In the same skillet, reduce the heat to medium and melt the butter. Add the pearl onions and sauté until they are golden and softened, about 5-7 minutes.
Step 4
Stir in the chopped prunes, chicken stock, red wine, and honey. Add the thyme sprigs and bring the mixture to a simmer. Cook for 5 minutes to let the flavors meld.
Step 5
In a small bowl, mix the flour with water to create a smooth slurry. Slowly stir this into the sauce to thicken it. Cook for another 2 minutes while stirring occasionally.
Step 6
Return the pork chops to the skillet, spoon the sauce and onions over them, and let them simmer for 8-10 minutes until the chops are cooked through. Remove the thyme sprigs.
Step 7
Carefully pour the brandy or cognac into the skillet and tilt the pan slightly or use a long lighter to ignite the alcohol. Let the flames burn off completely.
Step 8
Serve the pork chops hot, topped with the pearl onions and prune sauce. Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1937.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3300.1 |
| Total Fat 167.6g | 0% |
| Saturated Fat 57.4g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 631.1mg | 0% |
| Sodium 3129.8mg | 0% |
| Total Carbohydrate 153.8g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 89.4g | |
| Protein 212.4g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 284.1mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 4354.1mg | 0% |
Source of Calories