Pork Chops with Prunes and Cream

• 2 tablespoons butter (preferred) or extra virgin olive oil
• 4 thick pork chops, cut from the rib (shoulder) end of the pork
• Salt and black pepper to taste
• 2 fresh thyme sprigs
• 2 garlic cloves, peeled and lightly smashed
• 1 cup not-too-dry white wine or cider
• 1 cup pitted prunes
• 1/2 to 1 cup heavy cream
• Chopped fresh chervil leaves for garnish, optional

1. Put the butter in a large skillet with a lid over medium-high heat.
2. When the butter melts, add the pork chops and brown them well on both sides, rotating them in the pan so they brown evenly, turning as needed, and sprinkling with salt and pepper.
3. When they are just about browned, after about 10 minutes, add the thyme and garlic.
4. Pour in the wine and scatter the prunes around the pork.
5. Cover and adjust the heat so the mixture simmers steadily but not violently.
6. Cook just until the pork chops are tender, 20 minutes or so, or until their internal temperature is 145F on an instant-read thermometer.
7. Transfer the meat to a platter and, if there is a lot of liquid, reduce it over high heat until only about 1/2 cup remains.
8. Over medium heat, slowly add half the cream and cook, stirring constantly, until the mixture is thick.
9. Add a little bit more, up to the remaining 1/2 cup, until the sauce has a consistency you like.
10. Spoon the prunes and sauce over the chops, garnish with chervil if you like, and serve.

butter, pork chops, salt, thyme, garlic, white wine, prunes, heavy cream, chervil

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-prunes-and-cream-386355 (may not work)