(adapted from Favourite Recipes from Books for Cooks, Volume 1, 2 & 3 [1] - a very special bookstore in London that you must visit)

This pork ends up being so moist and melty that it is a favorite for all in our house. We've made this dish many times as a Sunday supper, every-night meal and for dinner party guests. Serve with a side of greens and/or parsley [2] potatoes.

Serves 6

1 cup of Vouvray or another fruity wine
12 ready-to-eat prunes
3 leeks
6 medium size thin pork chops with bone in
1 1/2 Tbls. flour
3 Tbls. good olive oil
2 cloves garlic, minced [3]
1 1/4 cup heavy cream
1 Tbls. chopped fresh tarragon
Kosher salt
Freshly-ground black pepper

Pour wine over prunes and leave them to soak and swell for at least 1 hour. (If you do not have this much time: place them in a small heavy-bottomed saucepan, cover with wine and gently warm over a low heat for 10 minutes). Cut leeks in half, lengthwise; then across in 2-inch piece strips. Dust chops with flour, season with salt and pepper. Heat oil in a large (cast iron pan [4]) and fry until brown and crispy. Take pork out of the pan and set aside.

Add leeks and garlic and cook until softened and wilted, about 3 minutes. Pour in wine and prunes and bring to a boil. Let the wine bubble away until reduced by about half before stirring in the cream. Bring to a simmer for 5 minutes. Add the pork, stir to coat and simmer for another 10 minutes until pork is cooked. Stir in tarragon, salt, and pepper to taste.