Pork with prunes

Apple sauce is the usual accompaniment for pork; however prunes make a delicious change of flavours. I use ready-to-eat stoned prunes that you buy in a packet, but tinned ones work equally as well, or buy dried prunes and marinade them in some dry white wine for a couple of hours.

Firstly, dry fry two pork chops or a pork fillet in the skillet. While the pork is cooking, heat up the prunes in the marinade or a little white wine (about a cupful) in a small saucepan or the second skillet. When the meat is cooked put the prunes into the same pan with a sprinkling of the juice and keeps warm on a low heat. Now make a tomato dressing by heating up the remaining marinade, 3 tbsp crème fraiche, and 1 tbsp of tomato purée or even tomato ketchup, mixing until it is quite warm. Place the pork and some prunes on each serving plate and pour on a little of the dressing. Serve with freshly steamed vegetables.
A light red wine goes well with this meal.

Pauline White