Pork chops stuffed with Agen prunes


4 people
Ingredients :
250g of Agen prunes
2 peeled apples
4 thick pork chops
salt, pepper
1 pinch of nutmeg
50g of butter
parsley
1 cup of stock
Preparation
Soak the Agen prunes in warm water. Cut the apples into fine strips. Ask the butcher to create a pocket in the sides of the chops. Stuff the chops with the apples seasoned with salt, pepper and nutmeg. Sear the chops on both sides in butter and leave to cook for half an hour on each side over a moderate heat in a casserole dish. Halfway through, add the stock and the drained prunes. Place the chops and the prunes on a heated serving dish. Thicken the sauce with a beurre manié (beat a tablespoon of flour into a tablespoon of butter). Pour the sauce over the pork and top with chopped parsley.