plums

By Chef Pierre Luc, Alma, Colorado 4 medallions of pork 12 dried plums 1 tablespoon oil 6 tablespoons butter 1 shallot, finely chopped 1/2 cup dry white wine 1/2 cup chicken stock or brown stock 1 sprig of fresh thyme 1 bay leaf 1 cup heavy cream Salt and pepper Begin by sautéing the pork …

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