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
- 2 lb (1 kg) pork chops
- 5 oz (150 g) prunes, pitted
- Vegetable oil, for frying
- 2 tbsp (30 g) butter
- 1/2 cup (100 ml) sour cream
- 3/4 cup (200 ml) heavy cream
- 2/3 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
If You Liked This Recipe, You’ll Love These
- Al Pastor Pork Tacos
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- Fried Rice with Kimchi and Pork Belly
- Pork Tenderloin with Port Wine Sauce and Roasted Apples
Frequently Asked Questions
Why is a cube of butter stuffed into each prune?
The article explains that stuffing each prune with a small cube of butter ensures the pork stays juicy as it cooks — the butter melts into the meat from the inside, basting it throughout the cooking process. It’s a deliberate technique for keeping the roulade moist rather than an optional addition.
How should I prepare the pork so it’s easy to stuff?
The article and notes both recommend asking your butcher to prepare the pork as a log that you can pierce through the middle to insert the prunes. This removes a tricky step at home and ensures the stuffing channel is properly sized and centered.
What should I serve with this roulade?
The article specifically recommends serving it with cooked gnocchi, which the author believes pairs best with the prune cream sauce. The notes confirm this pairing.
Can I substitute the prunes with another dried fruit?
Yes — the notes suggest dried apricots as an alternative to prunes. The author also mentions enjoying dried fruits and berries with pork in general, so other dried fruits should work in the same sauce-and-stuffing format.
