Summary

Ingredients

• 250 g prunes
• 1 cup white wine
• 1 kg pork chop (s), in one piece, loosened
• 1 teaspoon salt
• 1 medium onion (s)
• 1 apple

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Instructions

1. Soak the plums in the wine for about 2 hours.
2. Then cut notches in the underside of the meat, stick a plum in each notch and press it into the meat as far as possible. Salt the meat and place it in a roasting pan with the unshipped side facing up.
3. Cut the onion into eighths. Peel and quarter the apples, remove the core and cut into eighths.
4. Add the onion, apple, remaining plums and the wine in which the plums were soaked to the meat.
5. Put the open roaster in the oven. Approx. 50 to 60 minutes at 175 ° C convection and 10 minutes with the oven switched off.
6. I prepare the sauce by taking the meat out of the oven, keeping it warm, straining the stock, possibly stirring in sour cream, adding seasoning (possibly a pinch of cinnamon) and thickening the sauce a little.
7. Side dish: dumplings, croquettes, potatoes or noodles and braised apples with cranberries.