Recipe - Pork Chops Stuffed With Prunes And Pine Nuts

=== STUFFING ===
12 ounce Prunes; stones removed
Three fourths cup Port wine
1 tablespoon Olive oil
3 tablespoon Pine nuts
One half teaspoon Salt
One fourth teaspoon Freshlyground black pepper
=== PORK CHOPS ===
6 Loin pork chops; thickcut
on the bone
(about 8 ounces each)
1 teaspoon Salt
One half teaspoon Freshlyground black pepper
1 tablespoon Olive oil
6 md Shallots; finely chopped
One half cup Port wine
2 cup Beef broth; reduced by half
2 tablespoon Unsalted butter; cut into 4
pieces
2 teaspoon Lemon juice

In a medium saucepan, combine the prunes with enough water to cover them by
1/4inch. Bring to a boil and reduce the heat. Simmer gently, uncovered,
for 20 minutes. Add One half cup of the port and bring back up to the boil.
Immediately reduce the heat to low, cover the pan and simmer for 15
minutes. Remove from the heat, drain the prunes, coarsely chop, and set
them aside. Reserve the liquid. In a medium skillet, heat the olive oil
over medium heat. Saute the pine nuts, stirring frequently for 1 or 2
minutes, until golden. Add the prunes and the remaining One fourth cup of port to
the pan. Continue cooking and stirring until the liquid is reduced to a
glaze. Stir in the salt and pepper and cool to room temperature. Cut
horizontally into the edges of the pork chops almost to the bones to create
a pocket for the stuffing. Stuff the chops loosely (if there is leftover
stuffing reserve it for the sauce). Secure the edges of each chop with 2
toothpicks. Season the chops generously with salt and pepper. Preheat the
oven to 350 and place a roasting pan in it to heat it up. Heat a large,
heavy and wellseasoned skillet over mediumhigh heat until very hot. Sear
the chops for about 1 One half minutes on each side. Transfer the chops to the
pan in the oven and finish cooking them for about 20 minutes, until the
chops are done through. Meanwhile, add the oil to the skillet which you
used to sear the pork. Over mediumlow heat, saute the shallots for 6 to 8
minutes, until translucent. Add the port, beef broth, and the reserved
prunecooking liquid to the pan and, if there was any filling leftover
after stuffing the chops, add it now. Increase the heat to high and reduce
the liquid, uncovered, until it is thickened and saucy, stirring
frequently. Stir in the butter and lemon juice until the butter is
completely absorbed. Serve the chops immediately, spooning the sauce over
the top. This recipe yields 6