The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1979

Pork Chops with Dried Fruit (Chuletas de Cerdo con Frutas)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 pound, about 1 cup, pitted prunes 1/4 pound, about 1 cup, dried apricots 1/4 pound, about 1 cup, dried pears
4 pork loin chops, weighing 2 pounds salt, freshly ground pepper 2 tablespoons vegetable oil
1 medium onion, finely chopped 1 clove garlic, chopped 1 cup chicken stock, about
1 cup dry white wine, about



1 Put the prunes in a bowl with the apricots, halved, and the pears, quartered. Pour in enough cold water barely to cover and let soak for 30 minutes.
2 Season the chops with salt and pepper. Heat the oil in a skillet and saute the chops until golden on both sides. Transfer the chops to a casserole. In the fat remaining in the pan saute the onion and garlic until the onion is softened. Add to the casserole. Arrange the fruit over and around the pork chops. Pour in the chicken stock and wine, adding a little more of each if necessary to cover. Cover the casserole with aluminum foil, then the lid, and bake in a preheated moderate (350 F.) oven for about 1-1/2 hours or until the pork is tender.

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