Pork with Prunes

• 2 pounds (1/2-inch-thick) pork shoulder chops
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 3 tablespoons vegetable or olive oil
• 3/4 cup chopped shallot (4 1/2 ounces)
• 1/2 cup cider vinegar
• 3 cups water
• 1 3/4 cups low-sodium chicken broth
• 1 teaspoon whole allspice
• 1 1/2 cups dried pitted prunes (11 ounces)

1. Preheat oven to 350F.
2. Pat chops dry and season with salt.
3. Dredge in flour, shaking off excess.
4. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking.
5. Brown chops in batches, turning over once, about 5 minutes per batch.
6. Transfer to a plate.
7. Add shallot to pot and saute until golden, 2 to 3 minutes.
8. Add vinegar and boil, scraping up brown bits, until reduced by half.
9. Stir in water, broth, and allspice and bring to a simmer.
10. Return chops to pot with prunes.
11. Braise, covered, in middle of oven until chops are very tender, about 45 minutes.
12. Transfer to a platter using a slotted spoon.
13. Boil sauce until reduced to 1 cup, about 20 minutes.
14. Season with salt and pepper and pour over chops.

pork shoulder chops, salt, allpurpose, vegetable, shallot, cider vinegar, water, chicken broth, whole allspice, prunes

Taken from www.epicurious.com/recipes/food/views/pork-with-prunes-108887 (may not work)