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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Recipe Information
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
Instructions
Season the pork chops with salt and black pepper on both sides and set aside.
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.
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.
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.
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.
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.
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.
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
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 23.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
