Cooking For 1966 PORK CHOPS WITH PRUNE STUFFING

Press, Volume CVI, Issue 31120, 25 July 1966, Page 2

Cooking For 1966 PORK CHOPS WITH PRUNE STUFFING

IBv

CELIA TIMMS)

The flavours of pork and prunes are complimentary. This recipe is for pork chops with prune stuffing. Ingredients: 4 Lean pork chops, 1 inch thick fib dessert prunes 2 Tablespoons lemon juice loz brown sugar 4 Potatoes Butter Seasoning

Method: Soak prunes in boiling water for about five minutes. Then drain and stone. Trim the chops and make a pocket in one

by slitting each chop from the bone side almost to the fat Chop the prunes, add lemon juice, sugar and one tablespoonful of water and cook together for a few minutes. Stuff chops with this mixture and brown them on both sides in butter. Then sprinkle with pepper and salt. Place in an ovenproof dish, add three or four tablespoonfuls of hot water and baste with this liquid. Bake in a moderate oven (375 degrees) for about 30 minutes. Then add the potatoes, peeled and sliced, and cook covered for a further half an hour or until tender. Remove cover for last 10 minutes to brown.