barbecued, or fried), and place it on a dish pour the mushroom cream on the
sirloin fillets.
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Pork Chops with Plums and Plum Mermelade (Chuletas de cerdo con ciruelas y
mermelada de ciruelas) (72)

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 redcurrant jelly;
25 cl of milk cream; slat & 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 reserve.
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 redcurrant 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-to-high gas fire
until the sauce reaches a boiling point for a few seconds, and serve the chops
straightaway with the sauce on top. You can also sieve the sauce with the china

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