Soak the plums in a bowl with boiling water and leave them a few moments. Remove fat and nerves of the flesh. In a bowl mix the mustard, the cream, salt and pepper. Book.
Remove the heart of apples with a Stoner and cut in rings of 1 cm thick. In a large skillet with butter, Sauté over medium heat Apple rings 3 minutes per side or until tender. Remove them from the heat and set aside hot. Add oil and garlic to skillet, Saute 1 min and add the pork chops; FRY until slightly browned and well done.
Drain prunes well. Court 8 slices of bread and toast them on both sides; brush with butter. Cover 4 with sprigs of pea, a chop, apple, plums and mix of mustard. Complete with another slice.
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