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

Ingredients
 

  • 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

Instructions

  • 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.

Notes

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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