Serve with the plum sauce and bashed new potatoes.
For the sauce, place all the ingredients in a small heavy based
saucepan and gently simmer over a low heat until the plums are
soft, the liquid has reduced and it is jammy in texture.
Add seasoning to taste.
Strain the mixture through a sieve, pushing the mixture through
with a wooden spoon. Set aside to cool.
Whilst the plum sauce is cooling, prepare the pork by coating
in seasoned flour, dipping in egg mixture and coating in
Heat a knob of butter and olive oil, in equal amounts, in a
heavy based pan, keeping the heat low otherwise the meat will cook
too quickly on the outside and be raw on the inside.
Add the chops to the pan and cook for 8-10 minutes on each side
depending on the thickness of the chops.
Gaynor's Tip: Serve with the plum sauce and
bashed new potatoes. I find the best way to coat the chops is to
have all the ingredient ready in flat dinner sized plates in the
order in which you will use them and move the pork from plate to
plate using metal tongs.