Recipes - Main Dishes

Braised Pork & Prunes in a Creamy Stilton Sauce

Braised Pork & Prunes in a Creamy Stilton Sauce

Pork has a natural sweetness that goes especially well with creamy blue Stilton and prunes in a rich mustard sauce. This recipe is one of very few that uses red wine in conjunction with pork.


  • 75g/3oz pitted prunes
  • 150ml/5fl oz red wine
  • 4 x 175g/6oz pork chops, trimmed
  • 2 tbsp vegetable oil
  • 1 large onion, halved and sliced
  • 2 tbsp plain flour
  • 2 tsp grainy mustard
  • 400ml/18fl oz chicken stock
  • 150ml/5fl oz milk
  • 150g/5oz blue Stilton cheese, rind removed and crumbled


1 Place the prunes and wine in a stainless steel pan, bring to a simmer, cover and leave for an hour or so to soften in their own residual heat.

2 Heat the oil in a large skillet and brown the chops on both sides to seal in their flavour. Transfer to a plate.

3 Add the onion and soften for 6-8 minutes. Stir in flour and mustard to take up the cooking juices, then remove from the heat. Add the stock and milk a little at a time, stirring until absorbed. Add half of the Stilton cheese and the pork. Bring to a simmer, cover and cook on the stove for 50 minutes.

4 When the prunes have taken up most of the wine, split them down the side and stuff each prune with the remaining Stilton.

5 When the pork has cooked for 50 minutes, switch off the heat, add the prunes and let them heat through for 5-10 minutes.

6 Delicious served with a jacket potato and red cabbage.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association