Frying Part IV
Pork Chop with Prunes
in White Wine Cream Sauce

As I have mentioned in earlier letters, pan frying is one of the quickest ways to make the main item for a meal.  It is not only fast, but delicious too.  When done correctly, the meat is juicy and the sauce a heady delight.  The recipe calls for the use of heavy cream.  However, you can use light cream to reduce the fat content.  You can also serve the sauce without the cream, as a reduced savory jus.  For a richer sauce, you can use butter. 

If you missed the technique, the prior discussions are on our site.  

For pan frying pork, I recommend a boneless loin chop, about 1 inch thick.  When the bone is in the chop, the meat near it cooks slower and adds time to the process.  Also, it is easy to over cook the bulk of the chop as you try to get the meat near the bone done.  Boneless chops cook evenly and quickly, and are elegant on a plate.  If you are unfamiliar with pork chop cuts, see our discussion of Cuts of Pork for Grilling.  It explains the different cuts.

4 boneless pork loin chops about 1 inch thick
1/2 cup of semi-sweet white wine
1/2 cup of chicken stock
12 prunes
2 or 3 tablespoons of heavy cream

1. The first step is optional:  marinate the pork loin chops.  Use 1 tablespoon of soy sauce per chop, a teaspoon of olive oil per chop, and 2 or 3 minced garlic cloves.  Put the chops in a container that will hold them in a single layer and will go in the refrigerator.  Add half the marinade ingredients to one side of each chop, starting with the soy sauce, then olive oil, and finish by mashing some garlic into the surface of each chop.  Turn the chops and repeat.  Marinate in the refrigerator for a couple of hours to overnight.

2. Heat a fry pan to medium; add a little oil and let heat.

3. Put the prunes in a sauce pan with the wine, cover, and heat over low.

4. Dredge chops in flour so they have a light coating.  This will create more brown bits for the sauce.

5. Put chops in fry pan.  Fry on one side for 5 minutes and then other side for 5 minutes.  Turn the heat down and turn the chops again; cook for 5 more minutes.  They will now probably be done.  With a paring knife, cut a little slit in one and look to see if the interior is white.  If there is pink, turn the chops, and fry for 5 more minutes.  They should now be done. 

6. Remove chops from the pan and put in warm oven.

7. Pour white wine into fry pan (reserving the prunes), and then chicken stock, and deglaze pan, getting up all the brown bits.  Add prunes and cook liquid to reduce and thicken a bit.  Remove from heat; add heavy cream and blend.

8. Taste sauce; add a little sea salt and pepper if necessary.

9. Remove chops from oven; pour any juices that have exuded on the platter into the sauce and stir in.  If you did not marinate the chops, grind a little sea salt and pepper over each.  If you marinated them, just grind a little pepper over each.

10. Place each chop on plate and spoon some sauce over each.  If you are serving rice with the chop, spoon some sauce over the rice too.

Variations:
1.  Instead of heavy cream, use light cream.  The light cream will curdle if added to the boiling jus.  To prevent curdling, remove the pan from the heat so all boiling stops, then add the light cream and then the grapes.
2. To save on fat, deglaze the pan and reduce the liquid for a savory jus; do not add cream.