- 8 pork chops
- 16 prunes, stones removed, chopped
- 12 apricots, stones removed, chopped
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 100ml/3½fl oz chicken stock
- 100ml/3½fl oz cider
- 3 tbsp wholegrain mustard
- salt and freshly ground black pepper
- 50ml/2fl oz double cream
- basmati rice, cooked according to packet instructions
- Preheat the oven to 200C/400F/Gas 6.
- Cut a pocket into the side of each of the pork chops, three-quarters deep into the chop, running the length of the chops.
- Mix the prunes and apricots together in a bowl.
- Stuff each pocket in the chops with the prunes and apricots and secure with a cocktail stick which has been soaked in water for ten minutes. Season with salt and freshly ground black pepper.
- Heat an ovenproof griddle pan until smoking. Place the stuffed chops onto the griddle and cook for three minutes, or until golden-brown on both sides.
- Transfer to the oven to cook for 5-6 minutes, or until completely cooked through.
- For the sauce, heat the oil in a pan and gently fry the shallots and garlic until soft.
- Add stock and boil to reduce to almost nothing.
- Add the cider and boil to reduce the volume by half, then stir in the mustard and simmer for five minutes.
- Season, to taste, with salt and freshly ground black pepper, then add the cream and stir to combine.
- To serve, place two chops onto each plate and place a spoonful of rice alongside. Drizzle over the sauce.