4 pork chops
225 g (1/2 lb) fresh plums
2 tbls (25 g) sugar
ground cinnamon
4 cloves
1 glass red wine
salt and pepper
225 g (1/2 lb) fresh plums
2 tbls (25 g) sugar
ground cinnamon
4 cloves
1 glass red wine
salt and pepper
method
1. Trim any excess fat from the chops and heat the trimmings to extract some fat. Use this to fry the chops until lightly but evenly browned.
2. Stew the plums with the sugar and just enough water to prevent the fruit from burning. Pass them through a sieve.
3. Put the chops in a shallow ovenproof dish in a single layer;
4. add a pinch of cinnamon and the cloves to the plum puree and pour over the chops. Add the wine; season with salt and pepper,
5. cover, and bake in the oven at 180°C (350f) mark 4 for hour, adding a little water if necessary during the cooking.
2. Stew the plums with the sugar and just enough water to prevent the fruit from burning. Pass them through a sieve.
3. Put the chops in a shallow ovenproof dish in a single layer;
4. add a pinch of cinnamon and the cloves to the plum puree and pour over the chops. Add the wine; season with salt and pepper,
5. cover, and bake in the oven at 180°C (350f) mark 4 for hour, adding a little water if necessary during the cooking.
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