The Pig in Winter

Dried prunes and apricots and lots and lots of onions are the secrets behind this tender stew’s deep flavors.

BRAISED PORK CHOPS WITH APRICOTS AND PRUNES 8 center-cut lean pork chops, about 1/2-inch thick, trimmed of excess fat Salt Freshly ground pepper 1/3 cup flour 6 tablespoons oil 4 1/2 cups sliced onions 5 cups chicken stock 1 1/2 cups dry red wine 16 pitted prunes 16 dried pitted apricots 3 tablespoons chopped parsley

Pat pork chops dry with paper towels. Season chops to taste with salt and pepper on each side. Spread flour on dinner plate and dredge each chop in flour. Shake off excess.

Heat oil in large, heavy skillet over medium-high heat. Add enough pork chops to fit in single layer in skillet. Brown both sides. Remove and drain on paper towels. Continue until all chops are browned and drained.

Pour off all but 2 tablespoons oil in skillet. Add onions and cook, stirring, until lightly browned, 4 to 5 minutes. Place chops over onions and add stock and wine. Bring mixture to simmer. Reduce heat. Cover and cook 15 minutes.

Stir prunes and apricots into skillet. Cover and cook until pork chops are very tender when pierced with knife, 45 to 50 minutes or longer.

When ready to serve, remove chops with slotted spoon and place on serving platter. Use slotted spoon to arrange onions and fruit over meat. If sauce is not thick enough, cook over high heat few minutes until reduced slightly. Ladle sauce over chops and sprinkle with parsley. Makes 8 servings.