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Pork escalopes with plums

Do not overcook or keep the escalopes warm as they will toughen. They should be cooked while the sauce and plums are cooking.
If you use fresh plums you will need 250 g (9 oz), stoned and sliced. Add them to the sauce with the cider and cook for 10 - 15 minutes.

ingredients

serves 4
8 pork escalopes, each weighing 50 g (2 oz)
540 g (1 lb 3 oz) can red plums, drained
2 tablespoons vegetable oil
25 g (1 oz) margarine or butter
1 onion, finely chopped
150 ml (1/4 pint) cider or dry white wine
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
salt and freshly ground black pepper

method

1. Carefully remove the stones from the plums, keeping them as whole as possible if using canned ones.

2. Make the sauce: heat half the oil and half the margarine in a pan, add the onion, fry gently for 10 minutes until softened. Pour in the cider and bring to the boil. Add the spices and salt and pepper to taste. Stir well, then lower the heat, cover and cook the sauce gently for 5 minutes.

3. Add the plums to the sauce, cover and simmer very gently for a further 5 minutes, taking care not to break up the plums. Taste and adjust seasoning.

4. Meanwhile, divide the remaining oil and margarine between 2 large frying-pans and heat gently. Add the pork escalopes and cook over high heat for 3 minutes on each side, until browned.

5. To serve, arrange the escalopes on a warmed serving dish and spoon over the sauce. Serve at once.

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