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Pork with prunes

Recipe from: 5/5/1993 12:00:00 AM
Ingredients 10
Servings 4


  • butter for frying
  • 8
    thin pork chops
  • flour
  • 315
    dry white wine
  • 315
    chicken stock
  • 12
    large prunes, pitted
  • salt and milled black pepper
  • 2
    bay leaves
  • 15
    wholegrain mustard
  • 15
    redcurrant jelly


Melt butter. Dip chops in flour and shake gently to remove excess. Brown chops on both sides. Add wine, stock, prunes, seasoning, bay leaves and mustard. Bring to boil, cover and simmer for about 30 minutes or until chops are tender. Place pork on a serving platter. Bring remaining pan juices to boil, stir in jelly and continue to boil until slightly reduced. Adjust seasoning and pour over meat. Serve with crunchy steamed vegetables and boiled potatoes. TOTAL KILOJOULE COUNT: 10 170 kJ (2 430 Cal). A portion: 2 540 kJ (605 Cal).

Read more on: pork  |  shallow-fry


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