Pork Loin Cutlets with Prunes in Port

I think this recipe combines a couple that I read, but I really can't remember where they're from. It's a tasty and quick dish to prepare. Pork cutlets are slices of the loin (essentially, a pork chop without the bone). They seem to be available prepackaged in most supermarkets. The ones I get are about 1/2 in. thick and weigh about 4 oz., but I've also seen them cut thinner. The thinner ones will work just fine, as long as you don't overcook them. I've found that 1 1/2 per person is about right, but I have no trouble eating two, and one would be adequate if there were enough other stuff to fill up on.

12 dried prunes
1/2 cup Port
6 pork loin cutlets (about 4 oz each)
2 shallots, finely chopped
1 T neutral oil
1 cup chicken stock
1 T butter

Preheat over to 170 degrees

In a small bowl, soak the prunes in the Port. Season the cutlets with salt and pepper. Heat a skillet large enough to contain the cutlets in a single layer, add the oil and, just before it starts to smoke, add the cutlets. Cook until nicely browned on the first side, turn and lower the heat to medium. Cook until they are just cooked through, but don't overcook or they will be dry and tough. Remove and keep warm in the oven. Add the shallots to the drippings in the pan, and sauté until they have softened. Then add the prunes and the port and, using a wooden spatula or spoon, scrape up any glaze on the bottom of the pan. Add the chicken stock and cook down until what remains is about 1/4 cup of a rather viscous sauce. Check for seasoning. Remove from the heat and whisk in the butter, and use the sauce to coat the cutlets. Garnish with the prunes.