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1
In a medium saucepan, combine the prunes with enough water to cover them by 1/4-inch.
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2
Bring to a boil and reduce the heat.
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3
Simmer gently, uncovered, for 20 minutes.
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4
Add 1/2 cup of the port and bring back up to the boil.
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5
Immediately reduce the heat to low, cover the pan and simmer for 15 minutes.
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6
Remove from the heat, drain the prunes, coarsely chop, and set them aside.
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7
Reserve the liquid.
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8
In a medium skillet, heat the olive oil over medium heat.
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9
Saute the pine nuts, stirring frequently for 1 or 2 minutes, until golden.
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10
Add the prunes and the remaining 1/4 cup of port to the pan.
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11
Continue cooking and stirring until the liquid is reduced to a glaze.
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12
Stir in the salt and pepper and cool to room temperature.
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13
Cut horizontally into the edges of the pork chops almost to the bones to create a pocket for the stuffing.
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14
Stuff the chops loosely (if there is leftover stuffing reserve it for the sauce).
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15
Secure the edges of each chop with 2 toothpicks.
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16
Season the chops generously with salt and pepper.
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17
Preheat the oven to 350 and place a roasting pan in it to heat it up.
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18
Heat a large, heavy and well-seasoned skillet over medium-high heat until very hot.
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19
Sear the chops for about 1 1/2 minutes on each side.
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20
Transfer the chops to the pan in the oven and finish cooking them for about 20 minutes, until the chops are done through.
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21
Meanwhile, add the oil to the skillet which you used to sear the pork.
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22
Over medium-low heat, saute the shallots for 6 to 8 minutes, until translucent.
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23
Add the port, beef broth, and the reserved prune-cooking liquid to the pan and, if there was any filling leftover after stuffing the chops, add it now.
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24
Increase the heat to high and reduce the liquid, uncovered, until it is thickened and saucy, stirring frequently.
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25
Stir in the butter and lemon juice until the butter is completely absorbed.
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26
Serve the chops immediately, spooning the sauce over the top.
