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8 Center-cut pork chops (about
-1/2 inch thick), trimmed
1/3 c All purpose flour
1/4 c Vegetable oil
2 lg Onions, sliced
5 c Canned low-salt chicken
-broth
1 1/2 c Dry red wine
3/4 c Pitted prunes
1/2 c Dried apricots
3 tb Chopped fresh parsley
Season pork with salt and pepper. Place flour in pie dish. Coat pork
with flour, shaking off excess. Heat oil in heavy large Dutch oven
over high heat. Add half of pork chops; cook until brown, about 3
minutes per side. Transfer to paper towels; drain. Repeat with
remaining pork chops. Drain all but 2 T oil from Dutch oven. Add
sliced onions to Dutch oven and saute until light brown, about 5
minutes.
Place pork chops over onions. Add broth and wine. Bring to simmer.
Re- duce heat to medium-low. Cover; cook 15 minutes. Add fruit.
Cover; simmer until pork is very tender, about 45 minutes. (Can be
made 1 day ahead. Cover, chill. Rewarm over medium-low heat, stirring
occasionally, before continuing.)
Using slotted spoon, transfer pork to platter. Using same spoon,
arrange onions and fruit around pork. Tent with foil. Boil cooking
liquid until thickened slightly, stirring occasionally, about 20
minutes. Season with salt and pepper. Spoon over pork. Top with
parsley.
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