12 stoned prunes
50 g (2 oz) butter or margarine
566 g (20 oz) can small slices pineapple, drained, with juice reserved
6 large pork chops, trimmed of excess fat
30 ml (2 tbsp) plain flour
90 ml (6 tbsp) sherry
30 ml (2 tbsp) whole black peppercorns, crushed
salt
50 g (2 oz) butter or margarine
566 g (20 oz) can small slices pineapple, drained, with juice reserved
6 large pork chops, trimmed of excess fat
30 ml (2 tbsp) plain flour
90 ml (6 tbsp) sherry
30 ml (2 tbsp) whole black peppercorns, crushed
salt
method
1. Put the prunes into a pan, cover with boiling water and leave to stand for 30 minutes. Drain.
2. Heat the fat in a large frying pan and brown the chops well. Place side-by-side in a shallow ovenproof casserole.
3. Brown the pineapple slices, a few at a time, in the fat remaining in the pan. Spoon over the chops.
4. Stir the flour into the pan with the sherry, pineapple juice, crushed peppercorns and salt and bring to the boil. Stir in the prunes and spoon the mixture over the chops.
5. Cover the dish tightly and cook in the oven at 180°C (350°F) mark 4 for about 50 minutes. Serve on a shallow dish with the juices spooned over.
2. Heat the fat in a large frying pan and brown the chops well. Place side-by-side in a shallow ovenproof casserole.
3. Brown the pineapple slices, a few at a time, in the fat remaining in the pan. Spoon over the chops.
4. Stir the flour into the pan with the sherry, pineapple juice, crushed peppercorns and salt and bring to the boil. Stir in the prunes and spoon the mixture over the chops.
5. Cover the dish tightly and cook in the oven at 180°C (350°F) mark 4 for about 50 minutes. Serve on a shallow dish with the juices spooned over.
serving amount
serves 6
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