1. Place prunes in a medium saucepan, add the orange juice and vinegar and bring to a boil.
2. Lower heat to medium-low and cook uncovered for about 15 minutes. Remove from heat and set aside.
3. Dredge the chops with flour and shake off any excess.
4. In a heavy skellet, heat the oil and add the chops, cooking ovre medium-high heat for 4 to 5 minutes on each side.
5. Transfer to a serving dish and cover lightly to keep warm.
6. Pour off any remaining fat in the skillet and lower heat to medium, add the onion and cook for 3 minutes of until softened but not brown.
7. Increase the heat and deglaze the pan with the beef stock, scraping the bottom and sides to free any particles.
8. Add the prune mixture and cook for about 4 minutes over medium heat or until the sauce has been reduced and thickened.
9. Return the chops to the skillet, stir them around in the sauce until well coated.
Season with salt and pepper and serve.

Serves 4.

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