Pork Stew With Apricots And Prunes Recipes

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BRAISED PORK WITH PRUNES



Braised pork with prunes image

Delicious and comforting pork and prune dish that takes only ten minutes to prepare

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 9

1 tbsp olive oil
600g pork shoulder, roughly cut into 5cm chunks
small knob butter
1 onion , sliced
1 tbsp plain flour
2 large glasses fruity rosé or white wine
300ml chicken stock
140g dried prunes (about 12)
handful fresh parsley , chopped, to serve

Steps:

  • Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
  • Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium

CROCK POT PORK CHOPS WITH APRICOTS AND PRUNES



Crock Pot Pork Chops With Apricots and Prunes image

Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all. A nice dish to come home to.

Provided by Miss Annie

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
6 pork chops, trimmed (about 2-1/2 lb.)
2 onions, cut in wedges
2 garlic cloves, minced
1 cup dried apricot
1 cup pitted prune
1/2 cup orange juice
1/2 cup chicken stock
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large skillet, heat oil over medium-high heat; brown pork chops.
  • Transfer to crock pot.
  • Add onions, garlic, apricots and prunes to pork chops.
  • Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
  • Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
  • Remove pork chops to plate and keep warm.
  • Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
  • Serve with chops.

SLOW COOKER PORK WITH APRICOTS



Slow Cooker Pork with Apricots image

This recipe yields a yummy dish of tender pork chops topped with an onion and apricot mixture seasoned gently with cinnamon and ginger.

Provided by Raina Burditt

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 6h30m

Yield 4

Number Of Ingredients 11

2 teaspoons olive oil, divided
4 (4 ounce) lean boneless pork loin chops
¾ teaspoon table salt, divided
¼ teaspoon ground black pepper
3 small red onions, thinly sliced
12 dried apricot halves, sliced, divided
¾ cup pineapple juice
2 teaspoons minced fresh ginger root
½ teaspoon dried thyme
1 cinnamon stick
¼ cup chopped fresh cilantro

Steps:

  • Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.
  • Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.
  • Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.
  • Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.
  • Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 30.6 g, Cholesterol 38.4 mg, Fat 10 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 470.9 mg, Sugar 23 g

PORK STEW WITH PRUNES AND APPLES



Pork Stew With Prunes and Apples image

Make and share this Pork Stew With Prunes and Apples recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
2 lbs boneless pork shoulder, cut into 1-inch cubes
2 yellow onions, quartered
2 carrots, cut diagonally into 1-inch slices
2 garlic cloves, minced
1 cup chicken stock or 1 cup chicken broth
1 cup beef stock or 1 cup beef broth
1 teaspoon dried sage
1/4-1/2 teaspoon ground allspice
3/4 teaspoon salt
pepper, to taste
2 medium russet potatoes, peeled and quartered (about 1 1/2 lb.)
8 ounces medium mushrooms
12 dried prunes
2 tart apples, peeled, cored, and quartered
2 tablespoons all-purpose flour
1/4 cup water

Steps:

  • In a large soup pot over medium heat, warm the oil.
  • Add in cubed pork; stir/saute for about 5 minutes or until browned.
  • Add in onions, carrots, and garlic; saute for 2 minutes.
  • Add in stock, sage, allspice, salt, and pepper; bring to a boil.
  • Lower heat to medium-low and simmer, covered, for 30 minutes.
  • Add in the potatoes and mushrooms; bring to a boil.
  • Lower heat to medium-low and simmer, covered, 20 minutes.
  • Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
  • For a thicker stew, blend flour and water in a cup.
  • Stir mixture into stew for 2-3 minutes or until thickened.

Nutrition Facts : Calories 582.2, Fat 33.9, SaturatedFat 11.2, Cholesterol 108.7, Sodium 603.8, Carbohydrate 40.2, Fiber 5.5, Sugar 15.5, Protein 30.7

PORK STEW WITH APRICOTS AND PRUNES



Pork Stew with Apricots and Prunes image

Provided by Lynn Hagee

Categories     Soup/Stew     Fruit     Pork     Stew     Prune     Apricot     Fall     Bon Appétit     St. Louis     Missouri

Yield Serves 6

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
4 pounds trimmed pork shoulder, cut into 1-inch cubes
2 large onions, sliced
4 garlic cloves, minced
1/4 cup all purpose flour
1 14 1/2-ounce can chicken broth
1 1/2 cups apple cider or juice
1 cup dark beer
2 tablespoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped dried apricots
3/4 cup chopped pitted prunes

Steps:

  • Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.
  • Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.

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Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.
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Top Asked Questions

Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn’t covered, and cook 45 mins more, uncovered, until really tender.
Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until deep golden brown, about 15 minutes. Add onions and prunes to stew and continue to simmer over medium-low heat until pork is tender and sauce has thickened, about 30 minutes more.
Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil.
ONLY YOU see your private notes. Roasted pork served with prunes and apricots is a classic french combination because the savory and sweet flavors play off one another so well. The roast has a golden-brown crust and pale, juicy meat, and the apricot and prune sauce is dark and fruit-flavored.

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