Pork and prunes recipe
information
Preparation time: 10 minutes, plus soaking.
Cooking time: 1 1/4 hours.
Oven temperature: 220 °C, 425 °F, gas7; then 160 °C, 325 °F, gas 3.
Calories: 192 per portion
ingredients
20 prunes, soaked overnight in water
4 pork chops, about 175 g (6 oz) each, trimmed
1 chicken stock cube, crumbled
salt and pepper
1 teaspoon mustard powder
1 tablespoon wine vinegar
parsley sprigs, to garnish
4 pork chops, about 175 g (6 oz) each, trimmed
1 chicken stock cube, crumbled
salt and pepper
1 teaspoon mustard powder
1 tablespoon wine vinegar
parsley sprigs, to garnish
method
1. Arrange the prunes in an ovenproof dish. Lay the pork chops on top of the prunes. Add all the remaining ingredients and enough of the prune soaking liquid to cover.
2. Cook in the oven for 15 minutes, then reduce the temperature and cook for about 1 hour more, or until the chops are tender. Garnish with parsley and serve.
Serve this quick-to-prepare casserole with steamed sliced courgettes and plain boiled rice. Rinse the prunes in cold water before leaving them to soak overnight to remove any fragments of leaf.
2. Cook in the oven for 15 minutes, then reduce the temperature and cook for about 1 hour more, or until the chops are tender. Garnish with parsley and serve.
Serve this quick-to-prepare casserole with steamed sliced courgettes and plain boiled rice. Rinse the prunes in cold water before leaving them to soak overnight to remove any fragments of leaf.
serving amount
serves 4
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