"It is easy for one. Not every French dish is hard to do," says Chef David Weiss of Cordon Bleu French Bistro.

Porc aux pruneau — pork stew with prunes — is what’s for dinner when you are in a rush.

It's sweet, savory and most importantly, simple.

"My parents used to cook this a lot because it’s easy and it's fast," Weiss says.

Everything goes into one pot, and once you bring it to a boil, it can simmer on the range top for 45 minutes.

He kindly shared with us his family’s recipe.

Porc aux pruneau
(Pork Stew with prunes)
(Serves: 4)

Ingredients
Butter and oil for frying
1 small onion, finely diced
2 pork fillets, about 2 pounds
1 tablespoon flour
3 tablespoons sugar
Salt and black pepper to taste
12 prunes, stoned
¾ cup dry white wine
¾ cup water

Method
Prep Time: 10 minutes
Cook Time: 45 minutes

Melt butter and oil in large pot add pork and cook until browned.
Add onion and gently fry.
Stir in flour, sugar, salt and pepper.
Add prunes and wine or water.
Bring to boil and cover.
Reduce heat to low.
Cook for 45 minutes, until pork is tender.
Serve with Noodles and a side salad