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pork chop with prunes

Pork chop with prunes

My mother used to cook this recipe on special occasions

Preparation30 Mins
Cooking Time60 Mins

My mother used to cook this recipe for me as a child, often to celebrate a special occasion. 50 years later, we teach it in the Raymond Blanc Cookery School to our own young cooks of the future, and they love it just as much. You might have noticed that my mother would hardly ever use stocks - only water. She truly believed that fresh meat or vegetables would have enough flavour of their own to lend character and definition to a dish. I think that, in the context of home cooking, she was absolutely right.

Ingredients Required

For the pork loin

500g (2 bone thick chops)
Pork loin, bone in, skin on and French trimmed (ask the butcher to do this for you, but keep all trimmings.)
Pork trimmings
1 pinch
Sea salt
Water or brown chicken stock
Sunflower oil
Unsalted butter
1 clove
Garlic, peeled and crushed
1 sprig
Fresh thyme
2 leaves
Fresh sage
Madeira wine
Prunes, d’Agen (de-stoned and halved)
45ml / 3tbsp

Cooking Method

Chef tips

"Other meats can be cooked this way; for example, a large rib of beef, a veal chop, or a simple pork chop. They invariably provide a quick and delicious meal for the family."

"Plums, damsons, apples, mirabelles and other fruits could accompany this dish."


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Le Manoir aux Quat’Saisons: The Story of a Modern Classic

A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.

Set in the rolling Oxfordshire hills, Le Manoir is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades.

This book is Raymond's personal tour of Le Manoir through the seasons; the ultimate host, he lovingly reveals the stories behind the incredible rooms and gardens that guests travel the world over to experience. But it is food that is at the heart of Le Manoir, and here you will find the recipes for its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.

With spectacular photography of the exquisite dishes, inviting rooms and the prized gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir has been brought charmingly to life.

Bloomsbury Publishing

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