Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Pork Chops Stewed With Apples And Prunes, With Mashed Sweet Potatoes

Pork Chops Stewed With Apples And Prunes, With Mashed Sweet Potatoes

  • Yield: 4 servings


  • 2 tablespoons vegetable oil
  • 4 (1 1/2-inch thick) center cut pork chops
  • Salt and freshly ground black pepper
  • 1 cup julienned yellow onions
  • 2 large golden delicious apples, peeled, cored, and thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 2 tablespoons light brown sugar
  • 1/4 cup Calvados or brandy
  • 1 1/4 cups chicken stock
  • 1/2 cup quartered pitted prunes
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • Mashed Sweet Potatoes


  • In a large deep saute pan, heat the oil over medium-high heat. Season the chops on both sides with salt and pepper. Add to the pan and cook until browned on both sides, about 4 minutes. Transfer to a plate to rest.   To the fat in the pan, add the onions and cook, stirring, until beginning to color, about 5 minutes. Add the apples, rosemary, and garlic, and cook, stirring, for 1 minute. Add the sugar and stir. Add the Calvados and bring to a boil, stirring to deglaze the pan. Add the stock and prunes and bring to a boil. Return the chops and any accumulated juices to the pan, cover, and reduce the heat to medium-low. Simmer until the pork and fruit are very tender and the pork reaches an internal temperature of 145 degrees F, 12 to 15 minutes.   Remove the pork to a plate and cover to keep warm. Add the cream to the pan and bring to a boil. Cook, stirring occasionally until thickened, 2 to 4 minutes. Remove from the heat and adjust seasoning, to taste. Pour any accumulated juices from the meat into the pan.   To serve, place the sweet potatoes in the middle of 4 plates and top with the chops. Spoon the sauce over the chops, garnish with parsley, and serve.