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Pork and Prunes

Photo: Dana Gallagher
Prep time 15 mins
Other time 1 hr, 15 mins
Yield Makes 6 to 8 servings


  • 1 12-ounce package dried pitted prunes
  • 2 cups red wine
  • 3 ½ to 4 pounds boneless country-style ribs, or pork stew meat, cut into chunks
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 cups chicken broth
  • 2 tablespoons brandy (optional)
  • 2 tablespoons half-and-half or heavy cream

Nutrition Information

  • calcium 85 mg
  • calories 609
  • caloriesfromfat 41 %
  • carbohydrate 34 g
  • cholesterol 150 mg
  • fat 28 g
  • fiber 4 g
  • iron 3 mg
  • protein 45 mg
  • satfat 11 g
  • sodium 988 mg

How to Make It

  1. In a small bowl, combine the prunes and red wine; set aside. Toss the pork with the salt and pepper. Place the butter and olive oil in a large Dutch oven over medium-high heat. Sear the pork until brown, working in batches. Add the garlic, stirring well, and cook for 1 minute. Add the prunes and wine and bay leaves, stirring to combine. Reduce heat to medium-low and cook, covered, for 5 minutes. Stir in 2 cups of the broth, partially cover, and cook for 10 minutes, stirring occasionally. Uncover and add the remaining broth, stirring well. Reduce heat to simmer and cook 1 hour or until the pork is tender. Remove from heat. Stir in the brandy (if using) and half-and-half. Serve warm over thick slices of toast.