A flavoursome meal for four.


  • 4 pork chops
  • 1 small pack of prunes
  • 3 bacon slices
  • 2 carrots
  • 2 parsnips
  • 100 g butter
  • 10 g sugar
  • 100 ml chicken stock
  • 1 tblsp mustard or wholegrain mustard
  • 1 tblsp dried thyme
  • 100 ml gravy


  • Wrap the prunes in bacon and secure with a toothpick.
  • Place them under grill and brown the bacon on all sides.
  • Cut the carrots/parsnips into 4 pieces lengthways and fry in frying pan until golden all around.
  • When golden put into a hot oven and cook through. When cooked remove the frying pan from the oven and add the dried thyme, butter and sprinkle with a little sugar.
  • Place pan back onto the stove until the sugar starts to caramelise. When caramelised, strain off all the excess for and deglaze the pan with a little chicken stock.
  • Make the gravy as instructed on the packet and add one tablespoon of mustard, preferably wholegrain.
  • For the pork, heat up a large frying pan.
  • When really hot season the chops on both sides with salt and pepper.
  • Add little oil to the pan and fry on and high heat for 2/3 minutes either side, ensuring to brown each side when cooked allow to rest on a wire rack for at least five minutes before serving.

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