Pork with a prune sauce

This is a recipe I made when I had "nothing in to eat". You soon learn that once you have two things that you like and that you think go together then you'll soon have a meal. So prunes and pork isn't that unconventional but this recipe is something I've never made before but it really worked.

Ingredients:

2 pork loin chops
5-6 pitted prunes
1 tbsp brown sugar
2 tbsp roast garlic balsamic vinegar
1 tsp chicken stock powder
300ml water
black pepper
Handful salad potatoes
2-3 carrotts

Method:

1. Pre heat your oven to 190c. Peel the carrots, chop off the tops and the bottoms and cut into 2cm (ish) discs. Chop the salad potatoes in half or quarters depending on how big they are. Put the chopped veg into a roasting tin, drizzle over olive oil and give a good sprinkle of black pepper and salt. Put in the oven for 30 mins.

2. Now the veg is done you can prepare the sauce. Get your prunes and roughly chop. Get a good quality sauce pan. Preferably a non-stick one. Add the chopped prunes, 300ml boiling water, 1tbsp brown sugar, 1tsp chicken stock powder and 2 tbsp of balsamic vinegar. (I used roasted balsamic vinegar that I got from Grassmarket farmers market in Edinburgh). Bring to the boil for 5 mins then turn down to a simmer for 20 mins.

3. Take a frying pan or griddle pan and put on a high heat. Take the pork chops and drizzle with oil. Add the chop to the pan but lay away from you as the pan will be super hot. 3 mins on each side will be plenty. 

4. The sauce should be lovely and sticky and have a salty/sweet taste. Plate up your roasted roots and your chop and pour the sauce over the pork.

Porky Pruniness.