Main Dish Recipes - Pork Chops Parisienne

Ingredients  

• 4 1-inch center cut pork chops

• 1 cup dry white wine

• 12 Del Monte Pitted Prunes

• 1 cup heavy whipping cream

• 1 Tbs. red currant jelly

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Method:

1. In skillet, brown pork chops. Add 1/4 cup wine and simmer, covered, 25 minutes.

2. Place Del Monte prunes and 3/4 cup wine in oven-proof dish; heat in 300°F oven for 20 minutes.

3. 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.

4. Pour over pork chops. Garnish with baked prunes in wine.