Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 22 October 2009

Pork Chops

Pork chops with prunes and marron

This is a very old recipe but still one of my favourites. Some people balk at the idea of prunes, but if you don’t tell them, they have no idea!
I would serve with fluffy mashed potato and a green vegetable.

Serves 6
Ingredients
1 x 400g tin prunes, stoned
1 x 400g tin of pureed, unsweetened chestnuts
6 British pork chops, trimmed
2 tbsp red wine
Salt and freshly ground black pepper for seasoning.

Method
Preheat the oven 200C/ 400F/gas 6. Put the prunes with their juice in a blender, making sure there are no stones, with the chestnuts, red wine and seasoning, and blend for one minute.
Place the chops in an ovenproof dish and pour over the prune mixture. Cover and cook for one hour. Check that the chops are cooked and serve hot.

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