Porc aux Pruneaux (Pork with Prunes)
This dish is a classic in the Touraine AOC, where plum orchards flourish among Gamay, Cabernet Franc, Chenin Blanc and Sauvignon Blanc plantings. Serve with tagliatelle, egg noodles or mashed or roast potatoes to soak up the flavorful sauce.
- 15 pitted prunes, halved
- 1½ cups dry white wine
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 4 boneless loin chops, 1-inch thick, pounded with a meat tenderizer or mallet until ½-inch thick
- 2 tablespoons shallots
- ¾ cup créme fraîche
In saucepan over high heat, bring prunes, wine and mustard to boil. Cook until liquid reduces by about half, about 5 minutes. Reduce to simmer.
While sauce reduces, heat oil in sauté or grill pan over medium-high heat. Lightly salt and pepper both sides of pork. Add to pan in single layer, cooking in batches, if necessary. Cook about 3 minutes per side, or until nicely browned. Remove pork, then add shallots to pan. Cook until soft and browned, about 5 minutes. Add sauce, créme fraîche and reserved pork with any accumulated juices. Bring to gentle boil. Cook until sauce thickens and pork is cooked through, about 5–10 minutes. Serves 4.
The western end of Touraine is home to the fine Cabernet Franc wines of Bourgueil and Chinon, both of which would make excellent choices to partner with this pork dish.
The Cabernet Franc in Chinon has wonderful smoky aromas, the taste of truffles and dried fruit. There’s always a dry undertow that makes the wines good to partner with rich meat dishes like this pork, especially a selection like Domaine de Béguineries’s 2012 Réserve de Satis.