Pork Cutlets with Port Wine and Prune Sauce
| Yield: | 1 Servings |
| Categories: |
| 3/4 | c | Water |
| 1/2 | lb | Very large prunes |
| 1/2 | c | Port wine or brandy |
| 4 | Thick pork loin cutlets, (1 inch) | |
| Salt and freshly ground pepper | ||
| 3 | tb | Unsalted butter |
| 2 | tb | Finely chopped shallots |
| 1 | c | Chicken stock |
| 1 | tb | Dijon-mustard |
| 2 | tb | Finely chopped fresh thyme |
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