4 pork chops (6-8 ounces each), each 3/4″ thick
1/2 teaspoon salt
1/2 teaspoon ground rubbed sage
1/4 teaspoon ground black pepper
1 tablespoon walnut oil or olive oil
6 pitted prunes (2-3 ounces), chopped
1/2 cup apple cider
1/4 cup dry white wine or apple cider
2 tablespoons chopped walnuts
(1) Season the pork with the salt, sage, and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned on the first side, 4 to 5 minutes. Hold the chops on the edges and cook the edges until browned if desired, 1 to 2 minutes. Turn and cook until the second side is browned, about 1 minute. Reduce the heat to low and pour off any fat in the skillet. Add the prunes, cider, and wine or cider, and cook until the juices run clear and a meat thermometer registers 155°F, turning once or twice, 12 to 15 minutes.
(2) Remove to plates and spoon the prunes on top. There should be about 2 tablespoons uices left in the pan. If more, cook ove low to medium heat until reduced. Spoon the juices over the pork and sprinkle with the walnuts.
Courtesy of http://Prevention.com/Recipe