Cover 1/3 cup chopped pitted prunes with 1/4 cup brandy and let stand. Follow recipe for Pork chops; after transferring chops to platter, pour liquid in skillet into small bowl. While chops are resting, add 1 tablespoon vegetable oil and 1 medium shallot, minced, to now-empty skillet; set skillet over medium heat and cook, stirring occasionally, until shallots have softened, about 2 minutes. Off heat, add brandy and prunes, set skillet on medium-high heat and cook until brandy is reduced to 2 tablespoons, about 3 minutes. Add pork chops' juices to skillet. Off heat, whisk in 2 teaspoons of minced fresh thyme leaves and 3 tablespoons butter until combined. Adjust seasonings, with salt and pepper; spoon sauce over chops and serve immediately.
Cook's Illustrated, free issue 2011, p. 15. at the end of the article of Juicy Weeknight Pork Chops.
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