Recipe - Pork Chops With Apricots And Prunes

4 Centercut pork chops
One half cup Allpurpose flour
Salt & pepper
3 tablespoon Olive oil
1 tablespoon Butter
1 Yellow onion; cut or sliced up thinly
2 One half cup Chicken stock
Three fourths cup Red wine
One half cup Pitted prunes
One half cup Dries apricots

Trim the pork chops of any excess fat. Season the flour with salt & pepper.
Coat each pork chop with flour and shake off the excess. Heat the oil and
butter in a large high sided, heavy duty saute pan. Brown the pork chops on
each side and transfer to a plate. Set aside the chops and remove all but 2
T. of the oil/butter mixture from the pan. Add the cut or sliced up onions to the pan
and saute until golden. Place the pork chops on top of the onions. Add the
stock and the wine and bring the mixture to a simmer. Add the prunes and
apricots, cover the pan, and simmer until pork is very tender about 1 hour.
Serves 4.

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