Recipe courtesy of Food Network
Prune Roast
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 747
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 107
- Dietary Fiber
- 8
- Sugar
- 77
- Protein
- 44
- Cholesterol
- 137
- Sodium
- 1173
- Total: 3 hr 35 min
- Prep: 5 min
- Cook: 3 hr 30 min
Ingredients
4 (1 1/2-inch) rib pork chops
2 teaspoons salt
Pepper
2 1/2 cups dried prunes, washed
2 cups boiling water
1/3 cup cider vinegar
1/3 cup water
1 cup light brown sugar
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
Directions
- Heat deep casserole.. Sprinkle chops with salt and pepper. Add chops to casserole and brown all sides Add prunes and boiling water, cover and cook in preheated 350 degrees oven until meat is tender (about 1 1/2 to 2 hours). Remove meat from liquid to a hot platter. Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed. Pour sauce over and around meat and serve immediately. Serve chops on a generous platter with ample sauce and a bowl of buttered noodles and a crisp bowl of salad greens with good bread and wine, and cheese to follow, makes a delicious dinner to come upon. It is pungent and hearty and the world seems more real.