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Ingredients
- olive oil
- pork chops 4 thick ones, dusted with seasoned flour
- shallots 8, sliced
- cider vinegar 75ml
- white wine 175ml
- ready-to-eat prunes 100g
- flat-leaf parsley a small bunch, chopped
Method
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Step 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.
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Step 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.
Nutritional Information
- Kcals 579
- Carbs 14.2g
- Protein 31.3g
- Fat 43g
- Salt 0.74g
- Saturates 14.6g
- Fibre 1.9g
