Gallery

Credit: Dana Gallagher

Recipe Summary

prep:
15 mins
additional:
1 hr 15 mins
total:
1 hr 30 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

calcium 85mg; 609 calories; calories from fat 41%; carbohydrates 34g; cholesterol 150mg; fat 28g; fiber 4g; iron 3mg; protein 45mg; saturated fat 11g; sodium 988mg.
Advertisement
Advertisement