PORK WITH PRUNES

2 pounds (1/2-inch-thick) pork shoulder chops

1/2 teaspoon salt

1/4 cup all-purpose flour

3 tablespoons vegetable or olive oil

3/4 cup chopped shallot (4 1/2 ounces)

1/2 cup cider vinegar

3 cups water

1 3/4 cups low-sodium chicken broth

1 teaspoon whole allspice

1 1/2 cups dried pitted prunes (11 ounces)

Preheat oven to 350°F.

Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.