Pork with Armagnac Prune Sauce
I went looking for a recipe like this because of a wonderful dinner we had recently at the Restaurant Les Trois Graces in Lagrasse, France. It turned out to be very similar.
I went looking for a recipe like this because of a wonderful dinner we had recently at the Restaurant Les Trois Graces in Lagrasse, France. It turned out to be very similar.
- Carbohydrate 24.1782385391671 g
- Cholesterol 160.18734375 mg
- Fat 27.9292176023667 g
- Fiber 0.447999991099039 g
- Protein 42.4604919791667 g
- Saturated Fat 11.5940022497515 g
- Serving Size 1 1 Serving (272g)
- Sodium 174.921166666631 mg
- Sugar 23.7302385480681 g
- Trans Fat 3.26069635411792 g
- Calories 518 calories
Step-by-step
- Roughly chop prunes, and soak in armagnac. Mince onion, chop thyme and set everything aside.
- Pat dry pork chops, rub lightly with about half a teaspoon of oil, salt and pepper. Rub sugar on one side of each chop. Put skillet over medium heat and add pork chops as the skillet warms sugared side down.
- When the first side is lightly browned (about 2 - 4 minutes) turn chops over. Reduce heat to medium-low, cover skillet and cook for a further 3 - 6 minutes, until pork is cooked, but be careful not to overdo it. Remove chops, set aside and loosely cover with foil. Pour the pan juices off and set aside.
- Put the remaining oil in the pan, turn up the heat a bit and add onions, cooking until softened. Add armagnac and prunes and stir. Add butter and thyme, and stir until the butter dissolves and the sauce starts to thicken then put the pan juices back in and mix. Add salt and pepper to taste and more armagnac if the sauce is too thick.
Placing sugar directly onto the surface of a pork chop requires precise temperature management because high heat carbonizes sucrose instantly while medium heat melts it into a golden crust. Patting the meat completely dry before oiling prevents surface moisture from creating steam that blocks this Maillard reaction. When searing protein, moisture is the primary enemy of crust formation, which is why paper towels must be pressed firmly against every curve of the loin before seasoning. As the pan warms alongside the meat, fat renders slowly and allows the sugar to caramelize without burning.
Balancing this rich, sweet-savory fruit reduction demands side dishes with high acidity or bitterness to cut through the heavy butter and concentrated sugars. Plain buttered egg noodles or a bitter green salad dressed simply with lemon juice and olive oil provide the necessary contrast to anchor the meal. Starches like potato purée also work well because they absorb the pan juices, whereas overly sweet vegetable sides will overwhelm the subtle herbal notes of fresh thyme.
Replacing the brandy with dry white wine or apple cider creates an entirely different flavor profile if Armagnac is unavailable. While cider yields a fruitier finish that complements pork naturally, white wine brings a sharp malic acidity that requires a slight pinch of extra sugar to balance the reduction. Maintaining the butter-to-liquid ratio ensures the emulsion holds together rather than breaking into an oily slick across the bottom of the skillet.
