Braised Pork Chops with Prunes and Apricots

8 Center-cut pork chops (about 1/2 inch thick), trimmed
1/3 cup All purpose flour
1/4 cup Vegetable oil
2 lg Onions, sliced
5 cup Canned low-salt chicken broth
1 1/2 cup Dry red wine
3/4 cup Pitted prunes
1/2 cup Dried apricots
3 Tbsp 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.


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