Pork chop with prunes - Raymond Blanc OBE

Ingredients

• 500g (2 bone thick chops) Pork loin, bone in, skin on and French trimmed (ask the butcher to do this for you, but keep all trimmings.)
• 150g Pork trimmings
• 50ml Water
• 1 pinch Sea salt
• 150ml Water or brown chicken stock
• 30ml Sunflower oil
• 30g Unsalted butter
• 1 clove Garlic, peeled and crushed
• 1 sprig Fresh thyme
• 2 leaves Fresh sage
• 50ml Madeira wine
• 6 Prunes, d’Agen (de-stoned and halved)
• 45ml / 3tbsp Cognac