INGREDIENTS

INSTRUCTIONS

In a small saucepan bring the water to a boil and pour over the
prunes. Let the prunes stand for 1 hour, then add the port wine.  Cover
and let stand for at least 1 hour or overnight, if possible.  Between
two sheets of plastic wrap gently pound out the pork cutlets  to a
thickness of a little more than a 1/2-inch. Season each cutlet  with
salt and pepper.  In a large skillet melt 2 tablespoons of the butter
and cook the  cutlets over moderately high heat until browned on each
side, about 2  1/2 minutes per side. Transfer cutlets to an ovenproof
dish, cover  with foil and place in a 200 degree F. oven to finish
cooking while  the sauce is prepared.  To the drippings in the skillet
add the shallots and saute for 1 to 2  minutes. Add the liquid from the
prunes, bring to a boil and scrape  the bits from the bottom of the
pan. Simmer the sauce until reduced  by half. Add the juices that have
collected from the pork cutlets.  Add the chicken stock, bring to a
boil and reduce until thickened.  Reduce heat and stir in mustard and
thyme. Season to taste with salt  and pepper. Stir in remaining
tablespoon of butter and adjust  seasoning again, if necessary. Place a
cutlet on serving plate,  garnish with a few prunes and coat with
sauce. Serve immediately.  Yield: 4 servings  NOTES : (Adapted from a
recipe by Jacques Pepin)  Recipe by: Cooking Live Show #CL8832  Posted
to MC-Recipe Digest V1 #505 by Angele Freeman  <jfreeman@netusa1.net>
on Mar 8, 1997.

A Message from our Provider:

“Uninspired by Jesus? Bet you’ve never met him!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1197
Calories From Fat: 461
Total Fat: 52g
Cholesterol: 344.3mg
Sodium: 1025.8mg
Potassium: 2578.2mg
Carbohydrates: 93.4g
Fiber: 12.4g
Sugar: 4g
Protein: 94.3g