Pork chops with prunes and crème fraîche

  • Serves 4
  • 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 the seasoned pork chop or loin steaks and cook for 2-3 minutes each side to brown all over.
  2. Add the stoned and halved ready-to-eat prunes and a good splash of white wine. Boil to reduce by half, then stir in the 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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