Ingredients
2
lb (1/2-inch-thick) pork shoulder chops
1/4
cup all-purpose flour
3
tbsp vegetable or olive oil
3/4
cup chopped shallot (4 1/2 oz)
1
3/4 cups low-sodium chicken broth
1
1/2 cups dried pitted prunes (11 oz)
Directions
1.
Preheat oven to 350°F.
2.
Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.
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