|
|
|
 |
Spanish Pork Chops with Prunes Recipe
Printable Version of Spanish Pork Chops with Prunes Recipe Here |
| 6 pork loin chops | freshly ground black pepper | 225 g/8 oz stoned prunes | | 125 ml/4 fl oz red wine | 225 ml/8 fl oz water | 1 cinnamon stick | | 2 teaspoons sugar | 1 tablespoon olive oil | salt | | 2 teaspoons cornflour | |
|
Season the pork chops with pepper and set aside while you prepare the prunes.
Place the prunes in a saucepan with the wine, water, sugar and cinnamon stick. Cover and simmer gently for 20 minutes until plump. Set aside.
Heat a large frying pan, add the oil and tilt the pan so the oil just covers the surface. Add the chops and fry over medium heat for about 6 minutes each side, until just cooked through. Remove chops to a warm platter and season lightly with salt. Drain the fat from the pan.
Remove the cinnamon stick from the prunes and discard. Strain the liquid into the frying pan. Mix the cornflour with a little water to form a paste and add to the pan. Stir over a low heat until the sauce is thickened and bubbling. Add the prunes and heat thoroughly. Pour over the chops and serve immediately.
|
|
|
 |
|
Expand All Recipes