Pork Chops with Brandy and Prunes

Name: Pork Chops with Brandy and Prunes
Yield: Serves 4
Ingredients: 1/3 cup, chopped prunes; 1/4 cup, brandy; 4 , bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels, prepared according to illustration 1 below; 1 teaspoon, vegetable oil; , Salt and ground black pepper; 1/2 teaspoon, granulated sugar; 1 teaspoon, vegetable oil; 1 , medium shallot, minced; 2 teaspoons, minced fresh thyme leaves; 3 tablespoons, unsalted butter; , Salt and ground black pepper

Main Courses
Pork
Weeknight

Appears in Cook's Illustrated March/April 2004

Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops on the table in 20 minutes.

SERVES 4

TIME 40 minutes

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