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.