Choose chops without kidney and with as little bone as possible.
If there is any stuffing left over, put it in a small ovenproof dish, cover with foil and bake in the oven below the chops for 20 minutes.
4 thick pork loin chops
2 tablespoons vegetable oil
15 g (1/2 oz) margarine or butter
1 small onion, chopped
50 g (2 oz) prunes, soaked overnight, stones removed and finely chopped
1 small dessert apple, peeled, cored and grated
25 g (1 oz) walnuts, roughly chopped
50 g (2 oz) soft day-old white breadcrumbs
salt and freshly ground black pepper
1 small egg, beaten
1. Heat the oven to 190°C (375°F) Gas 5.
2. Make the stuffing: melt the margarine in a frying-pan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Put the prunes in a bowl with the apple, walnuts and breadcrumbs and stir in the onion. Season with salt and pepper and stir in the egg to bind.
3. Using a sharp knife, slit each pork chop horizontally, from the fatty outside edge to the bone, without cutting right the way through. Fill the chops with the stuffing mixture and secure the slit edges with wooden cocktail sticks.
4. Brush a baking or roasting tin with half the oil. Put in the chops and brush with the remaining oil.
5. Cook the chops in the oven for about 20 minutes, then cover the dish with foil and return to oven for 30-40 minutes until cooked through. Remove cocktail sticks to serve.
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