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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Heat 1 tbsp oil in a frying pan and brown the chops on both sides. Pour in 2 tbsp oil and cook the shallots with a little seasoning for 5 minutes until soft. Add the vinegar and reduce by half, scraping the bits off the bottom. Add the wine and prunes and cook for 5 minutes.
2. Put the chops in a baking dish and pour over the sauce. Cover with foil and bake for 50 minutes. Add the parsley and serve.

Per serving

579 kcalories, protein 31.3g, carbohydrate 14.2g, fat 43 g, saturated fat 14.6g, fibre 1.9g, salt 0.74 g

Latest comments and suggestions

• superkat

  01 August 2008

  superkat commented on this recipe

  have only ever tried prunes with lamb before - this pork dish was fantastic and works well with lots of fresh green veg.

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• Lyn

  21 August 2008

  Lyn rated and commented on this recipe

  

  TRIED THIS AS A MID WEEK MEAL AND IT WAS DELICIOUS- SO EASY. DIDN'T HAVE ANY PRUNES SO I USED DRIED APRICOTS INSTEAD WHICH WORKED OUT FINE. I MADE THIS USING JUST 2 PORK CHOPS BUT KEPT TO THE SAME AMOUNT OF SAUCE- WOULD DEFINATELY MAKE THIS AGAIN BUT WOULD DOUBLE THE SAUCE FOR 4 CHOPS.

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• Woody

  28 December 2008

  Woody rated and commented on this recipe

  

  This was easy to make and tasted great - the boyf didn't like the prunes though - will try with apricots next time like the suggestion above - thanks :o)

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• Beryl

  23 January 2009

  Beryl rated and commented on this recipe

  

  Excellent. Used half cider vinegar and half balsamic vinegar. Lovely served with potatoes and carrots mashed together. Very easy - will definitely try it again.

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• Jools

  24 March 2009

  Jools rated and commented on this recipe

  

  I drizzled on some honey toward the end of the cooking time...delicious.

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• Dara

  20 October 2009

  Dara rated and commented on this recipe

  

  Tasty but the sauce was a little thin...

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Ingredients

• olive oil
• 4 pork chops , thick ones, dusted with seasoned flour
• 8 shallots , sliced
• 75ml cider vinegar
• 175ml white wine
• 100g ready-to-eat prunes
• a small bunch flat-leaf parsley , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 10 minutes

Ingredients

• olive oil
• 4 pork chops , thick ones, dusted with seasoned flour
• 8 shallots , sliced
• 75ml cider vinegar
• 175ml white wine
• 100g ready-to-eat prunes
• a small bunch flat-leaf parsley , chopped

Per serving

579 kcalories, protein 31.3g, carbohydrate 14.2g, fat 43 g, saturated fat 14.6g, fibre 1.9g, salt 0.74 g

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