Pork Cutlet Stuffed with Plum

Wash the potatoes and peel them

Cut into slices but do not cut all the way to the bottom

Place the potatoes in cold water and refrigerate for 1 hour

Remove any excess fat from the pork cutlet if necessary

Heat the oven to moderate temperature (170°C)

Make a hole along the length of the meat with a long, thin knife

Push the plums into the hole to fill it completely

Rub the meat with the lime juice on all sides

Sprinkle with salt, pepper, and ginger

Place the pork cutlet in an oven dish with the fat side up

Brush with beef broth

Cover the dish with aluminum foil

Bake covered for 30 minutes

Remove from the oven

Drain the potatoes and pat dry with paper towels

Pass twice through melted butter mixed with paprika

Place around the meat in the oven dish and bake without covering, basting the meat with the pan juices every half hour

Add water if necessary

Remove the pork cutlet and potatoes from the oven dish

Transfer to a serving dish and keep warm in a low oven

For the sauce: pour the liquid from the oven dish into a bowl

Remove excess fat

Reserve 2 tablespoons of fat and place in a small pan

Add wheat flour and ginger, mix well

Heat over low heat, stirring constantly, until the mixture is lightly browned

Add the liquid from the oven dish, gradually adding milk to make 1.25 cups

Serve hot with the pork.