Pork With Prunes Recipe
Ingredients
| Prunes | 6 | |
| Lemon juice | 1 Teaspoon | |
| Plain flour | 1 Tablespoon | |
| 2 pork chops, boned | ||
| Butter | 15 Gram | |
| Oil | 1 Teaspoon | |
| Cider | 150 Milliliter | |
| 2 teaspoons redcurrant jelly | ||
| 4 tablespoons double cream chopped parsley to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the prunes in a bowl and cover with cold water.
Add the lemon juice and leave to soak overnight.
Season the flour with salt and pepper and use to coat the meat.
Heat the butter and oil in a flameproof casserole.
Add the chops and fry for 5 minutes on each side.
Add the cider, cover and simmer for 30 minutes or until the pork is tender.
Cook the prunes in the soaking liquid for 20 minutes or until tender.
Transfer the meat and prunes to a warmed serving dish, using a slotted spoon; keep hot.
Add 3 tablespoons of the prune liquid to the casserole.
Stir well and simmer until the sauce is reduced and thickened.
Stir in the redcurrant jelly and cream.
Heat gently, then pour over the pork.
Garnish with parsley
Add the lemon juice and leave to soak overnight.
Season the flour with salt and pepper and use to coat the meat.
Heat the butter and oil in a flameproof casserole.
Add the chops and fry for 5 minutes on each side.
Add the cider, cover and simmer for 30 minutes or until the pork is tender.
Cook the prunes in the soaking liquid for 20 minutes or until tender.
Transfer the meat and prunes to a warmed serving dish, using a slotted spoon; keep hot.
Add 3 tablespoons of the prune liquid to the casserole.
Stir well and simmer until the sauce is reduced and thickened.
Stir in the redcurrant jelly and cream.
Heat gently, then pour over the pork.
Garnish with parsley
Chef
