Pork Chops with Prunes (Chuletas De Cerdo Con Ciruela Pasa)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 pork loin chops freshly ground black pepper 225 g/8 oz stoned prunes
125 ml/4 fl oz red wine 225 ml/8 fl oz water 1 cinnamon stick
2 teaspoons sugar 1 tablespoon olive oil salt
2 teaspoons cornflour



1 Season the pork chops with pepper and set aside while you prepare the prunes.
2 Place the prunes in a saucepan with the wine, water, sugar and cinnamon stick. Cover and simmer gently for 20 minutes until plump. Set aside.
3 Heat a large frying pan, add the oil and tilt the pan so the oil just covers the surface. Add the chops and fry over medium heat for about 6 minutes each side, until just cooked through. Remove chops to a warm platter and season lightly with salt. Drain the fat from the pan.
4 Remove the cinnamon stick from the prunes and discard. Strain the liquid into the frying pan. Mix the cornflour with a little water to form a paste and add to the pan. Stir over a low heat until the sauce is thickened and bubbling. Add the prunes and heat thoroughly. Pour over the chops and serve immediately.

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