Braised Pork & Prunes in a Creamy Stilton Sauce Pork has a natural sweetness that goes especially well with creamy blue Stilton and prunes in a rich mustard sauce. This recipe is one of very few that uses red wine in conjunction with pork.
				Ingredients 75g/3oz pitted prunes 150ml/5fl oz red wine 4 x 175g/6oz pork chops, trimmed 2 tbsp vegetable oil 1 large onion, halved and sliced 2 tbsp plain flour 2 tsp grainy mustard 400ml/18fl oz chicken stock 150ml/5fl oz milk 150g/5oz blue Stilton cheese, rind removed and crumbled Method 1 Place the prunes and wine in a stainless steel pan, bring to a simmer, cover and leave for an hour or so to soften in their own residual heat. 2 Heat the oil in a large skillet and brown the chops on both sides to seal in their flavour. Transfer to a plate. 3 Add the onion and soften for 6-8 minutes. Stir in flour and mustard to take up the cooking juices, then remove from the heat. Add the stock and milk a little at a time, stirring until absorbed. Add half of the Stilton cheese and the pork. Bring to a simmer, cover and cook on the stove for 50 minutes. 4 When the prunes have taken up most of the wine, split them down the side and stuff each prune with the remaining Stilton. 5 When the pork has cooked for 50 minutes, switch off the heat, add the prunes and let them heat through for 5-10 minutes. 6 Delicious served with a jacket potato and red cabbage.   Serves 4 Recipe by Steven Wheeler for the Stilton Cheese Makers' Association
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