In the kitchen with Chef Ana Castro with a recipe for sautéd pork chops with a chile and prune sauce and vinegary mirliton slaw. Filmed and photographed for California Prunes.

Ingredient prep for Chef Ana's pork chop with vinegary slaw and prune sauce
Ana prepared Louisiana citrus for the prune sauce
The bone-in chop is first seared in a hot skillet
Once seared, the pork is basted in butter
Ana Castro plates the final dish with a vinegar-based slaw
The plated dish: Seared pork chop with mirliton slaw and chile-prune sauce.
Chef Ana Castro taking a bite of the finished dish