Put the sugar, bay leaves and vinegar in a pan over a low heat and stir until the sugar is dissolved. Reduce the sauce to a light syrup. Add the sultanas, bitter chocolate and a pinch of nutmeg. Stir the sauce gently until the chocolate has melted. Add the prunes, which should have been stoned.
Season the chops and either grill or fry them in
Leave them to rest for 5 minutes. To serve, pour the sauce over the chops and sprinkle the candied citron cubes and pine kernels on top of the cutlets.
© 1993 Ann and Franco Taruschio. All rights reserved.