Braised Pork with Dried Plums & Dijon Cream 3 lbs. Pork shoulder trimmed & cut into 1 1/2 cubes 2 c. chicken broth 1 1/2 tsp. garlic salt 2 bay leaves 1 tsp. ground black pepper 1 tsp. dried thyme 3 tbsp. olive oil 1 c. dried plums, halved 2 large onions, coarsely chopped     1/3 c. Fire Engine Red wine 3 large garlic cloves, minced 1/2 c. heavy cream 3 tbsp. flour 3 tbsp. Dijon mustard 1 c. dry white wine 1/4 c. minced fresh parsley leaves

Heat oven to 250. Place pork cubes in large bowl. Sprinkle with garlic salt and pepper; toss to coat. Heat 2 tbsp. oil over medium-high heat in large ovenproof Dutch oven. Add half of pork and brown well on all sides. Remove meat and set aside on plate. Repeat process with remaining oil and pork

Add onions to empty Dutch oven and saute until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add white wine, scraping up any browned bits that may have stuck to the pot. Add broth, bay leaves, and thyme and bring to a simmer. Add meat and return to simmer. Cover and place pot in oven.

While pork is cooking, soak dried plums in the red wine.

Add soaked plums with the red wine and cream to the braised pork. Cover and return to oven. Cook just until meat is tender, 30 to 45 minutes. Remove pot from oven (Can be cooled, covered and refrigerated up to 3 days. Reheat slowly on top of stove).

Stir in mustard and parsley, discard bay leaves, adjust seasoning and serve with buttered pasta.