Combine prunes and red wine in a small saucepan over low heat; simmer 5 to 8 minutes.
Drain and set aside.
Combine the next 7 ingredients, and mix well; set aside.
Make pockets in pork chops, cutting from rib side to fat edge of each chop.
(Do not cut through fat edge.) Stuff pockets of pork chops with the ground pork mixture.
Press a prune into each pocket.
Heat oil and butter in a large skillet over medium heat.
Brown pork chops on both sides.
Transfer chops to a large baking dish; sprinkle with rosemary.
Cover and bake at 350° for 1 hour.
Add white wine and orange juice to skillet drippings; bring to a boil, and cook 2 minutes.
Combine cornstarch, flour, and water; stir into orange juice mixture.
Cook, stirring constantly, until thickened.
Serve sauce with pork chops.