Pork chops with prunes
Description
If your family loves meat but everyone's tired of the usual meatballs, I recommend this recipe for pork cutlets with prunes—a simple and budget-friendly way to diversify your lunch menu, surprise guests and loved ones, and enjoy the delightful, unusual combination of meat and prunes. It's very tasty—shall we cook? Recipe: 1. Take the pork out to defrost, and rinse the prunes, then pour boiling water over them and let them soak for a while. 2. In the meantime, prepare the vegetables. Wash and peel the onion and carrot, then finely chop them—or process in a blender or grate, whichever you prefer. 3. Once the meat is defrosted, cut it into portion-sized pieces about 1 cm thick. Pound them well, then season with salt, pepper, and spices to taste. Set aside for now to marinate. 4. Prepare your baking dish. A glass dish with sides works best. First, spread the vegetables on the bottom, then place the meat on top, followed by the prunes. 5. Spread sour cream over everything, then sprinkle with grated hard cheese to form a golden crust. Add about half a cup of clean water to the dish and place it in a preheated oven for 40 minutes. Done! When serving, I recommend garnishing with lettuce leaves and a sprig of basil. Serve as a standalone dish for festive occasions, or pair it with your favorite side dish, such as rice or mashed potatoes. I'm sure you'll love this simple oven-baked pork cutlet recipe with prunes for its tenderness and delicate flavor.