Stuffed Pork Escalopes

In red wine and plum sauce

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Ingredients

1 glass(es)	plums, drained
2	onions, chopped
4 large	pork escalopes, thin cut
4	cloves
1 stick(s)	cinnamon
	salt and freshly ground black pepper
4 tbsp	flour
3 tbsp	oil
500 ml	vegetable stock
125 ml	red wine

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

Preheat the oven to 150°C.

Season the meat with salt and pepper. Top each escalope with a tablespoon of plums. Fold the escalopes together and fix with toothpicks. Dust the steaks with flour.

In a shallow casserole dish, heat the oil. Fry the escalopes over high heat until golden brown all around, then take out of the dish and set aside. Add the onions, cloves and the cinnamon into the casserole dish and fry briefly. Pour in the stock and bring to a boil. Return the meat parcels, transfer the casserole dish into the oven and bake for 45 minutes.

Again remove the escalopes from the sauce. Place the casserole onto the hob and pour in the wine. Bring to a boil and cook for some minutes. Season to taste with salt and pepper. Add the escalopes and the remaining plums and cook until heated through.

Serve with ribbon noodles.