These days are all about cakes and cookies, but something savory has to be served on our holiday tables, right? Here’s one idea for your holiday dish: pork chops filled with prunes and prune sauce to serve over them.
You can ask your butcher to prepare the meat for you in order to fill it easier. Last winter, while in beautiful Prague, my boyfriend and I ate similar dish, only it wasn’t filled with prunes and the sauce was made from berries. I love the combination of dried fruit like prunes and berries with pork or beef. It’s the ultimate pleasure. I don’t eat a lot of meat, but this I love.
Each prune you put into meat is filled with a cube of butter, which ensures its juiciness. The rest of prunes are cooked with sour cream and heavy cream and later pureed to make beautiful sauce that you pour over these chops. I believe this is best served with cooked gnocchi. 
Holiday Cooking: Pork Beef Steak with Prunes
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
Savor the holiday season with this pork roulade filled with buttery prunes and topped with a creamy prune sauce, perfect for a festive table.
Ingredients
- 35.2 oz (1 kg) pork chops
- 5.2 oz (150 g) prunes, pitted
- Vegetable oil, for frying
- 2 tbsp butter
- 0.4 cup (100 ml) sour cream
- 0.8 cup (200 ml) heavy cream
- 0.6 cup (150 ml) white wine
- 2 garlic cloves, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the pork chops by washing and drying them. Ask your butcher to prepare the meat as a log, which you can pierce through the middle to insert the prunes.
- Stuff each prune with a small cube of butter and insert them into the pork chops.
- Season the pork with salt and pepper.
- Heat vegetable oil in a large pan over medium-high heat. Sear the pork chops on all sides until golden brown, about 5-7 minutes per side.
- Remove the pork from the pan and set aside.
- In the same pan, add minced garlic and sauté until fragrant, about 1 minute.
- Add white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the sour cream and heavy cream, then add the remaining prunes.
- Simmer the sauce for 10-15 minutes, until the prunes are soft.
- Remove the sauce from heat and blend until smooth using an immersion blender or transfer to a blender.
- Return the sauce to the pan and add the pork chops back in. Simmer for an additional 10-15 minutes, until the pork is cooked through.
- Serve the pork roulade sliced, with the prune sauce drizzled over the top.
Notes
For best results, ask your butcher to prepare the pork as a log for easier stuffing. The prune sauce pairs well with cooked gnocchi. You can substitute prunes with other dried fruits like apricots if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 450
- Fat: 28
- Carbohydrates: 20
- Fiber: 3
- Protein: 32
- Cholesterol: 110
