TO SERVE 6

6 pork chops
Salt and pepper
2 tablespoons white wine
Oil or butter for frying

For sauce
1 onion
1 oz. butter
10 or a dozen prunes which have been soaked in water until softened
2 slices lean ham
2 tablespoons wine vinegar
salt
chopped thyme
bay leaf

"Heat the oil with the pepper and salt in a stewpan and in it fry the chops first on one side and then on the other until brown, add the wine and cook over slightly lowered heat until the wine has evaporated, then remove the chops to a hot dish and cover with the following sauce: 1 onion, 2 slices lean ham, 1 oz. butter, 2 tablespoons wine, 10 or a dozen prunes, vinegar which have been salt, soaked in water chopped thyme, until softened bay leaf.... Soak the prunes, and when soft remove the stones. Fry the chopped onion and ham cut in small pieces in butter until light

brown, add the vinegar, and cook until the sauce is reduced by one-half. Place the prunes in a small saucepan, with barely enough water to cover them, a pinch of chopped thyme and a bay leaf and cook slowly till soft. Pass through a sieve or food mill and add to the chopped onion and ham; mix well and pour over the pork chops."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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