Brandied Pork Chops

The dinner is out of the oven and we are done eating, the verdict? It's a hit! The cookies are going into the oven now. We are pigging out! So here is the dinner recipe. I used thick cut pork chops that we cut off of a pork loin.

1T olive oil
8 small potatoes diced in half
2-3 medium sized onions sliced thin
4 carrots sliced diagonally
salt and pepper
1-2 sprig thyme
1 sprig rosemary
1 bay leaf
4 pork chops at room temp
1/2 c brandy (use a good quality)
8-12 pitted prunes
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1 c water

Heat the oven to 450 degrees. In a large dutch oven heat the oil over medium heat (on stove top). Add the veggies (potato, onion, and carrots) to the pan and heat for about 5-10 minutes until they glisten or are shiny. Add some salt and pepper. Stir in. Add the herbs and stir. Add prunes. Personally, I do not like prunes but they added a nice sweetness to the dish.
Take the pork chops and put salt and pepper on both sides. Move the veggies out to the sides of the dutch oven and add the pork chops. Cover with tight fitting lid, or if your lid is loose, put tin foil over the pan and place lid on. Put in oven to cook for 1 hour.
When you take the pan out of the oven, carefully uncover. Be careful removing the lid so the steam does not give you a facial. Remove the chops onto a plate and place the tin foil over them to keep them warm and moist. Place dutch oven over medium heat, add the 1c water to the pan and stir. You want to loosen the veggies or potatoes that may be stuck to the bottom of the pan and bring the liquid to a boil to make a gravy with the pan juices. Smash up some of the prunes into the juice and they will disintegrate into the juices.
Serve with a nice warm bread. Rye would be really nice.