Pork And Prunes

• 1 12-ounce package dried pitted prunes
• 2 cups red wine
• 3 1/2 to 4 pounds boneless country-style ribs, or pork stew meat, cut into chunks
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 bay leaves
• 4 cups chicken broth
• 2 tablespoons brandy (optional)
• 2 tablespoons half-and-half or heavy cream

1. In a small bowl, combine the prunes and red wine; set aside. Toss the pork with the salt and pepper. Place the butter and olive oil in a large Dutch oven over medium-high heat. Sear the pork until brown, working in batches. Add the garlic, stirring well, and cook for 1 minute. Add the prunes and wine and bay leaves, stirring to combine. Reduce heat to medium-low and cook, covered, for 5 minutes. Stir in 2 cups of the broth, partially cover, and cook for 10 minutes, stirring occasionally. Uncover and add the remaining broth, stirring well. Reduce heat to simmer and cook 1 hour or until the pork is tender. Remove from heat. Stir in the brandy (if using) and half-and-half. Serve warm over thick slices of toast.

prunes, red wine, meat, kosher salt, freshly ground black pepper, butter, olive oil, garlic, bay leaves, chicken broth, brandy, heavy cream

Taken from www.myrecipes.com/recipe/pork-prunes (may not work)