1. Prepare the chops by trimming off excess fat and removing the bones

2. Shape the chops into neat rounds and set them aside

3. Set 8 prunes aside and put the remaining prunes into a pan with the apple juice and the onion

4. Bring the mixture to the boil and simmer gently for 10minutes until soft then slightly cool the mixture

5. Blend the mixture in a liquidizer

6. Mix the chicken stock, calvados, salt and pepper to taste in the blended mixture

7. Fry the chops in the butter in a deep frying pan for 5minutes on each side

8. Add the garlic, ginger and the prune sauce to the chops

9. Slowly bring to the boil then simmer for 5minutes

10. Stir in the soured cream and then the reserved prunes and heat through gently for 5minutes

11. Place a pork chop on each croute of fried bread

12. Spoon over a little of the sauce and garnish with the orange slices

13. Serve with boiled potatoes

List of ingredients required:

(serves 4 people)

10 oz (275g) stoned ripe prunes
8 or 4 croutes of fried bread
4 large pork loin chops
4 tablespoons calvados
4 tablespoons soured cream
1/2 pint (285ml) apple juice
1/4 pint (150ml) chicken stock
1 and 1/2 oz (40g) butter
Pinch of ground ginger
Salt and freshly ground pepper
1 clove garlic, crushed
Thin orange slices (garnish)