Title: Braised pork chops with prunes and apricots -
 Categories: Main dish, Fruits
      Yield: 8 Servings
 
      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.