Pork chops with prunes, apricots and spinach

Pork chops with prunes, apricots and spinach

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Thick pork chops, slit on one side, make perfect pockets for filling with an exotic fruit mixture. A gentle wine sauce finishes the dish admirably.

Ingredients

Quantity Ingredient
1/4 cup pitted prunes
1/4 cup dried apricots
1 1/2 cups white wine
12 english spinach leaves
4 thick pork medallions or loin chops
1/4 cup flour
salt and freshly ground pepper
30g butter
2 tablespoons olive oil
1 garlic clove, finely chopped
2 spring onions, chopped, including some green

Method

  1. Soak the prunes and apricots overnight in the wine or, if time is short, simmer very gently in the wine until soft. Remove from the liquid and set aside. Reserve the liquid. Thoroughly wash and trim the spinach. With a very sharp knife, carefully cut a slit through the top (the lean part, not the fatty edge) of the pork medallions, just enough to make a pocket for filling. Spoon the prunes, apricots and spinach evenly into each piece of pork. Secure with a toothpick, if desired.
  2. Dust each medallion with the flour, seasoned with salt and pepper. Heat the butter and oil in a large, heavy-based frying pan and gently fry the pork medallions until golden on each side. Add the garlic and spring onion and continue to cook gently until soft, for about 1–2 minutes. Increase the heat, add the reserved liquid to the pan and bring to the boil. Cover and simmer gently until tender, for about 8 minutes. Serve the pork with the sauce spooned over.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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