Pork and Prunes

I needed a new idea for pork. I usually braise it, slow cook it, fry it with thyme and mustard or bake it with apples and some wine.....But today I need something different, something new.

Finally, here it is. A distant memory from home, a dish you only eat prepared by your mom or grandmom and think you will never make it yourself. Pork and prunes.
Well today is the day to try it. It is usuually made with a pork loin but I have some beautiful pork chops and some prunes. Perfect.

The first step is to soften the pork chops by smashing it with a meat tenderizer (and believe me this tool seems so ancient that it is not that easy to find in stores, I found a brand new one at Goodwill!) That process made my meat thinner, softer and longer which will be perfect for rolling it up. The next step is to put the marinade on the meat (just garlic, majoram, salt and pepper, olive oil) and some chopped onion. Leave it in the fridge for at least 4 to 5 hours (overnight would be ideal)

In the meantime I soaked the prunes in hot water so they plump up and become juicier. When ready simply put two to three prunes in the middle of the pork chop and roll it up. Brush with more ot the majoram and garlic mixture (do not use the onions here, discard them) and place in the oven for about 40 minutes.

Serve with Rustic Mashed Potatoes Potatoes. Just cook some young potatoes (skins on)When cooked add salt and pepper to taste, chopped dill, some milk and mash!

They turned out nicely and pork is a meat you can really experiment with and it tastes really well with sweet condiments!

ENJOY!!!