Pork and Prunes

pork and prunes

Pork and Prunes

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Servings: 4
Calories: 334
Prep Time 10 minutes
Cook Time 1 hour 15 minutes


  • 20 prunes soaked overnight in water
  • 4 pork chops about 6 oz each, trimmed
  • 1 chicken stock cube crumbled
  • salt and pepper
  • 1 teaspoon mustard powder
  • 1 tablespoon wine vinegar
  • parsley sprigs to garnish


  • 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.
  • 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.


Oven temperature: 220 °C, 425 °F, gas7; then 160 °C, 325 °F, gas 3
Calories: 334 kcal
Carbohydrates: 32 g
Protein: 30 g
Fat: 10g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 304 mg
Potassium: 874 mg
Fiber: 4 g
Sugar: 19 g
Vitamin A: 396 IU
Vitamin C: 1 mg
Calcium: 34 mg
Iron: 1 mg
Ingredients Pork
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