Pork chops with plums and plum mermelade (Chuletas de cerdo
con ciruelas y mermelada de ciruelas)
Four servings: 4 pork chops of 175 g each; 16 pitted prunes; a glass
of red wine; 2 tbsp of flour; 2 tbsp of olive oil; 25 g of butter; 1 tbsp of
red currant jelly; 25 cl of milk cream; salt & pepper.
Preparation: Keep the prunes soaked in the wine for 12 hours. Drain
the wine and reserve it for a future use. Sprinkle the chops with salt
and black pepper, cover with flour (lightly) and fry them with butter and
olive oil until they take on a nice brown color, and set aside.
Add the wine and the prunes to the pan where the chops were fried.
Allow some simmering for a few minutes, remove again the prunes,
and reduce the sauce to a third of its size by increasing the gas fire;
add the red currant jelly together with the milk cream and stir well with
a wire whip until the sauce gets an homogenous consistency.
That done, add again the chops, let them simmer on a medium-tohigh gas fire until the sauce reaches a boiling point for a few secs, and
serve the chops straightaway with the sauce on top. You can also
sieve the sauce with the china cap to get a thinner sauce. Finally, flour
the prunes, as well as some zucchini sticks, fry them and use them as
accompaniment.