Preparation:
SOAK PRUNES IN HOT WATER FOR 15 MINUTES DRAIN AND ALLOW TO COOL PREPARE STUFFING, ADD PRUNES, AND CHILL UNTIL NEEDED CUT A POCKET INTO EACH PORK CHOP STUFF EACH CHOP WITH 1 PRUNE AND STUFFING SECURE WITH TOOTHPICKS OR SKEWERS PLACE CHOPS INTO AN OILED BAKING PAN BRUSH WITH OIL SEASON WITH SALT AND WHITE PEPPER PLACE UNDER THE BROILER UNTIL LIGHTLY BROWNED BAKE @ 350 DEGREES FOR 30 MINUTES, OR UNTIL COOKED THROUGH TRANSFER TO A HOTEL PAN REMOVE TOOTHPICKS OR SKEWERS AS USED DEGLAZE THE BAKING PAN WITH WINE OR WATER DEGREASE AND STRAIN INTO THE HEATED BROWN SAUCE OR DEMIGLAZE BRING TO A BOIL AND REDUCE SLIGHTLY TO ADJUST CONSISTENCY ADD SHERRY IF USED ADJUST THE SEASONINGS SERVE 1 CHOP PER PORTION HOT, WITH 2 OUNCES GRAVY |
