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Try these braised pork chops, then check out our baked pork chops, pork chops in cider, fried pork chops and more pork chop recipes.

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

Nutrition:

  • kcal579
  • fat43g
  • saturates14.6g
  • carbs14.2g
  • fibre1.9g
  • protein31.3g
  • salt0.74g

Method

  • step 1

    Heat 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.

  • step 2

    Put the chops in a baking dish and pour over the sauce. Cover with foil and bake for 50 minutes. Add the parsley and serve.

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