Pork Chops Parisienne


4 (1 inch) center cut pork chops
1 cup dry white wine
12 Del Monte Pitted Prunes
1 cup heavy whipping cream
1 tablespoon red currant jelly


In skillet, brown pork chops. Add 1/4 cup wine and simmer, covered, 25 minutes. Place Del Monte Prunes and 3/4 cup wine in oven proof dish; heat in 300 degree oven for 20 minutes. Remove pork chops to heated platter. To skillet, add whipping cream and currant jelly; cook quickly over high heat, stirring constantly, until sauce is thick and shiny. Pour over pork chops. Garnish with baked prunes in wine.
Makes 4 servings.

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