Porc aux Pruneaux

Posted by Darby on August 27, 2009 under Chenin blanc, Main | Be the First to Comment

Pork with Prunes

This dish is a classic of South West France, especially around Agen, the Prune Capital of France. Try to find fresh plump prunes,  if you can only get dried ones you may have to soak them overnight in the wine.

Ingredients

300g prunes

Half bottle of white wine

6 pork steaks

Salt and pepper

2 tablespoons flour

50 g butter

150ml cream

1 tablespoon red curraent jelly of plum jam

Method

Soak prunes overnight in the wine.

Dredge pork steaks in flour seasoned with salt and pepper.

Melt butter in heavy based pan. Brown the steaks on each side in the butter then pour in the prunes and their wine into the pan. Simmer covered for 45 minutes.

Remove the pork steaks and the prunes to a warm platter. Reduce the cooking liquid to about half its volume. Stir in the jelly and reduce heat.  Slowly stir in the cream over low heat until the sauce is smooth and thick, taking care that it does not boil.

Pour the reduced sauce over the Steaks and Prunes and serve with boiled rice of steamed potaoes

Wine

Porc aux Pruneaux will go well with a Chenin blanc wine. It will have enough weight to go with the richness of the sauce.