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
How to Make It
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.
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