* 4 pork chops
* 225 g (1/2 lb) fresh plums
* 2 tbls (25 g) sugar
* ground cinnamon
* 4 cloves
* 1 glass red wine
* salt and pepper
DIRECTIONS
Remove excess fat off the chops and extract the fats by heating the trimmings. Fry the chops in heated fat to cook at an even browness.
Stew plums and sugar, adding enough water to prevent it from burning. Drain, passing the mixture through a colander.
In a single file, place the chops in a shallow ovenproof dish. Add a pinch of cinnamon to the plum puree followed by cloves. Pour this over the chops. Add wine and sprinkle with salt and pepper. Place cover and set for 350 degrees F baking for about 4 hours. Add enough water as needed.
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