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What You Need:
(To Serve: 6 - 8)
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2 pound dried prunes
¼ cup butter
8 pork chops, 1 inch thick
1 teaspoon cinnamon
½ teaspoon powdered cloves
3 tablespoons flour
½ cup water
1 beaten egg
½ cup port or sherry
½ cup packaged dried breadcrumbs
½ teaspoon salt
1 tablespoon sugar
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Translate this recipe:
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| How To Cook: |
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1. Cook the prunes the day before without sugar, as directed on packet. De-stone and sieve coarsely, measure 1 cup and chill.
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2. One hour before serving trim the fat from the chops; scrape bones well.
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3. Sprinkle chops with flour; dip in egg, then crumbs.
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4. In hot butter in a large pan over medium heat, brown chops on both sides.
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5. Lower the heat and cook, covered, 45 minutes, or until tender, turning once (add a little water if needed).
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6. Meanwhile, simmer the sieved prunes with the cinnamon, cloves, water, for 10 minutes.
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7. Add wine, salt, sugar; boil up once; keep warm.
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8. Fit paper frill on the end of each tender chop and group on a hot plate with favorite vegetable in center.
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9. Spoon the prune sauce over the chops and serve with mashed potatoes.
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