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Pork Loin with Prunes (Noisettes de porc aux pruneaux - France)

1 cup of dried prunes
1 cup of red wine
1 1/2 pounds pork loin, cut into 4 thick slices
1 tablespoon of butter
1 tablespoon of olive oil
1/2 teaspoon of salt
ground pepper to taste
2 tablespoons of flour
1/2 cup of beef broth
1 tablespoon of red currant jelly
1/2 cup of heavy cream
2 tablespoons of finely chopped parsley

Soak prunes in red wine for 12 hours. Simmer prunes and wine, uncovered, in a small saucepan for 30 minutes until prunes are tender and the wine has reduced slightly. Brown pork chops in combined hot butter and oil. Continue cooking 6 minutes on each side. Remove chops and season with salt and pepper. Discard all but 2 tablespoons of fat in the skillet. Stir in flour. Add beef broth and wine from the prunes. Keep prunes warm. Add red currant jelly and cream. Simmer sauce 5 minutes. Return chops to the skillet and simmer 15 minutes over low heat. garnish with warm prunes and chopped parsley. Serves 4.

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