Pork chops with prunes and crème fraîche

  • for 4 people
  • Take 15 to prepare
  • Easy
Pork and prunes go very well together and the crème fraîche adds a creaminess to this dish.

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Knob of butter
4 seasoned pork chop or loin steaks
200g ready-to-eat prunes, stoned and halved
Generous splash of white wine
200ml tub half-fat crème fraîche


1. Add a knob of butter to a large frying pan over a high heat. When hot, add 4 seasoned pork chop or loin steaks and cook for 2-3 minutes each side to brown all over.
2. Add 200g stoned and halved ready-to-eat prunes and a good splash of white wine. Boil to reduce by half, then stir in a 200ml tub half-fat crème fraîche. Simmer for 2-3 minutes, or until the pork is cooked through and the sauce thickened. Season and divide between 4 plates.

  • Delicious served with steamed curly kale and mash.

From December 2005

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