Scallop chops with apricots and prunes

Ingredients for 4 servings:

• 1 kg pork chop(s) (sirloin chops)
• 250 g apricot(s) (approx. 4 fruits)
• 200 g prunes
• 250 g shallot(s)
• 3 cloves garlic
• 2 tbsp, heaped paprika paste, mild
• 4 cl Madeira
• 1 tsp, levelled white pepper, finely ground
• 200 ml apricot juice or orange or pineapple nectar
• 2 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

sweet and buttery soft

The weights of the ingredients refer to the already cleaned and prepared goods. Wash the sirloin steaks, remove any bones, and pat dry with kitchen paper. Clean the onions and garlic and cut into thin slices. Peel the apricots and dice the flesh. Quarter the prunes. Sear the sirloin steaks in a roasting pan until golden brown. Then place in an oven preheated to 120°C. Add the shallots, garlic, and paprika to the frying fat and sauté until the shallots are lightly browned. Now add the fruit and pepper and sauté lightly. Allow a browning to form, which contains the sweet flavors. Pour in the Madeira wine and deglaze everything with the fruit juice and soy sauce. Use a wooden spoon to loosen the browning and return the meat to the roasting pan. Now place the covered roasting pan in the preheated oven and braise the chops at 120°C for approximately 1 hour. Before serving, remove the chops and strain the sauce through a sieve. Serve with boiled potatoes, jacket potatoes, or spaetzle.