French · Dinner
Pork and Prune Stew
A French braise of pork shoulder simmered slowly with prunes, onion, carrot, and white wine until the meat turns fork-tender and the sauce thickens into a glossy, faintly sweet-savoury gravy. Finished with cream and thyme, it is served over egg noodles or mashed potato for a rustic country dinner.
$5
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
542Calories
39.2gProtein
29.1gFat
26.8gCarbs
15.1gSugar
3.9gFiber
720mgSodium
168mgChol
11.9gSat Fat
980mgPotassium
70mgCalcium
3.4mgIron
1.1mcgVitamin B12
6.5mgVitamin C
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork shoulder cubes dry and season with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the pork on all sides for 5 minutes until deeply golden.
3
Sweat
Add onion and carrot to the pot over medium heat and cook for 4 minutes until softened.
4
Deglaze
Pour white wine into the pot, scraping the base for 2 minutes until browned bits lift and liquid reduces by half.
5
Braise
Return pork to pot with chicken stock, bay leaf, and thyme. Cover and simmer on low heat for 75 minutes until fork-tender.
6
Simmer
Stir in prunes and simmer uncovered over medium-low heat for 10 minutes until prunes plump and sauce thickens slightly.
7
Finish
Remove bay leaf and stir in heavy cream over low heat for 1 minute until the sauce turns glossy and pale amber.
8
Plate
Spoon the pork, prunes, and sauce into a shallow bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 5 oz140g prune, about 6 pieces
- 11 onion
- 11 carrot
- 2/3 cup160ml dry white wine
- 1 cup240ml chicken stock
- 4 tbsp4 tbsp heavy cream
- 2 tsp2 tsp thyme-fresh, leaves picked
- 22 bay leaf
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
