Pork Chops Stuffed With Prunes And Pine Nuts Recipe

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Nutrition per serving    (USDA % daily values)
CAL
750
FAT
120%
CHOL
77%
SOD
64%

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Ingredients for 6 servings

1/2 teaspoon salt

6 thick-cut loin pork chops, on the bone (about 8 ounces each)

6 medium shallots, finely chopped

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground black pepper

1/2 cup port wine

2 cups beef broth, reduced by half

2 teaspoons lemon juice

1 teaspoon salt

12 ounces of prunes, stoned

1 tablespoon olive oil

3 tablespoons pine nuts

2 tablespoons unsalted butter, cut into 4 pieces

3/4 cup port wine

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