Cooking For 1966 PORK CHOPS WITH PRUNE STUFFING
IBv
CELIA TIMMS)
The flavours of pork and prunes are complimentary. This recipe is for pork chops with prune stuffing. Ingredients: 4 Lean pork chops, 1 inch thick fib dessert prunes 2 Tablespoons lemon juice loz brown sugar 4 Potatoes Butter Seasoning
Method: Soak prunes in boiling water for about five minutes. Then drain and stone. Trim the chops and make a pocket in one
by slitting each chop from the bone side almost to the fat Chop the prunes, add lemon juice, sugar and one tablespoonful of water and cook together for a few minutes. Stuff chops with this mixture and brown them on both sides in butter. Then sprinkle with pepper and salt. Place in an ovenproof dish, add three or four tablespoonfuls of hot water and baste with this liquid. Bake in a moderate oven (375 degrees) for about 30 minutes. Then add the potatoes, peeled and sliced, and cook covered for a further half an hour or until tender. Remove cover for last 10 minutes to brown.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/CHP19660725.2.20.6
Bibliographic details
Ngā taipitopito pukapuka
Press, Volume CVI, Issue 31120, 25 July 1966, Page 2
Word count
Tapeke kupu
179Cooking For 1966 PORK CHOPS WITH PRUNE STUFFING Press, Volume CVI, Issue 31120, 25 July 1966, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
Ngā mihi
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in