Pork And Prune Casserole

20 stoned prunes, soaked overnight
4 x 175 g/6 ox pork chops, trimmed of fat
1 chicken stock cube, crumbled
salt
freshly ground black pepper
1 teaspoon dry mustard
1 tablespoon wine vinegar

Put a layer of prunes on the bottom of a casserole dish. Arrange the pork chops on top. Add the remaining ingredients and enough of the prunes' soaking liquid to cover.

Place in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 15 minutes. Lower the temperature to 160'C/323 °F, Gas Mark 3, for about 1 hour until the chops are tender.

SERVES 4