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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chops to taste with salt andpepper. | 2. Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side. | 3. Remove from skillet, place on platter and cover. | 4. Add broth to skillet and bring to a boil, scraping up browned bits with a spoon. | 5. Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes. | 6. Whisk in butter and parsley. | 7. Reduce flame to medium low; return chops and accumulated juices to skillet. | 8. Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes. | 9. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4			3284.0127	664.7858	107.2294	21.4096
salt				-	-	-	-
pepper				-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
prune	1/2	cup	pitted chopped	122.85	32.525999999999996	1.0179	0.23399999999999999
green olive	1/2	cup	chopped	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.