Pork with Prunes
Indulge in the perfect balance of savory and sweet with this exquisite Pork with Prunes recipe, a comforting dish that’s ideal for cozy family dinners or special gatherings. Tender chunks of seared pork shoulder are simmered to perfection in a luscious sauce made from dry white wine, aromatic herbs, and rich chicken stock, while sweet pitted prunes add a delightful burst of flavor to every bite. With just 20 minutes of prep time and a low-and-slow cooking process to enhance the depth of flavor, this one-pot meal is both simple and elegant. Serve it alongside creamy mashed potatoes, fluffy rice, or crusty bread for a hearty and satisfying meal that’s sure to impress. Perfect for lovers of French-inspired cuisine, this dish combines gourmet appeal with home-cooked warmth.
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Recipe Information
Ingredients
- 800 grams Pork shoulder (boneless)
- 200 grams Prunes (pitted)
- 1 large Onion
- 3 units Garlic cloves
- 500 milliliters Chicken or vegetable stock
- 150 milliliters Dry white wine
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose flour
- 2 units Bay leaves
- 2 sprigs Fresh thyme (or 1 tsp dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim any excess fat off the pork shoulder and cut it into bite-sized chunks, about 2 inches in size.
Season the pork pieces with salt and black pepper, then dust them lightly with the all-purpose flour. Shake off any excess flour.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
In batches, sear the pork pieces on all sides until golden brown, about 3–4 minutes per batch. Remove the browned pork and set aside on a plate.
Peel and finely chop the onion. Mince the garlic cloves.
Lower the heat to medium, and in the same pot, add the chopped onion. Sauté for 3–4 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.
Deglaze the pot with the dry white wine, scraping up any browned bits stuck to the bottom of the pot. Let the wine reduce slightly for 2–3 minutes.
Return the browned pork to the pot. Add the chicken or vegetable stock, bay leaves, and thyme. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 45 minutes.
After 45 minutes, add the prunes to the pot. Stir gently and continue to simmer the dish uncovered for 30–40 minutes until the pork is tender and the sauce has thickened slightly.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaves and thyme sprigs (if using fresh thyme) before serving.
Serve the pork with prunes hot, accompanied by mashed potatoes, rice, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 22.0 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1069 mg | 23% | |
*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.
