Ginger Hale from Ruxton wrote in search of a recipe she has lost for pork chops cooked with prunes and molasses. She said that her mother got the recipe in the mid-1940s from what must have been one of the earliest TV cooking shows. Unfortunately, I did not receive any answers from readers about this particular recipe, but I was confident that I could find something close to what Hale was looking for if I searched the Internet.

These days pork, either stuffed or cooked with dried fruit, is a popular combination. A recipe for spiced pork chops with prunes I found on cooks.com seemed to fit the bill. I made only one minor modification and that was to substitute 1 tablespoon of molasses for the 1 tablespoon of sugar in the original recipe. The chops came out very moist and tasty, and the accompanying prune sauce was delicious on the chops and served over white rice.

Requests•Iva Thorpe from Headland, Ala., is looking for a recipe for sweet potato cake or bread made with nuts, crushed pineapple and raisins in it.

•Allie Anderson of East New Market is looking for a recipe for noodles Romanoff. She used to make the dish frequently using a package made by Lipton's that is no longer available.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail reci pefinder@baltsun.com.

Spiced Pork Chops with PrunesMakes: 2 servings

2 1-inch thick pork chops

1 tablespoon Worcestershire sauce

1/4 teaspoon mustard, wet or dried

1/8 teaspoon cinnamon

1/2 cup pitted dried prunes

2 whole cloves

1/4 cup water

1 teaspoon vinegar or freshly squeezed lemon juice

1 tablespoon molasses

Whisk Worcestershire sauce and mustard together in a small bowl. Brush pork chops on both sides with mixture. Brown chops slowly in cast iron or nonstick skillet for 15 minutes, turning halfway through.

Meanwhile, gently simmer the prunes, vinegar or lemon juice, water, spices and molasses in a small sauce pan for 10 minutes. Pour mixture over chops. Cover and simmer until pork is fork tender, around 10 to 15 minutes longer.

Variation: If you prefer, dried apricots, pears, apples or raisins may be substituted for the prunes.

Nutrition informationPer serving: 376 calories, 14 grams fat, 5 grams saturated fat, 34 grams carbohydrates, 27 grams protein, 2 grams fiber, 87 milligrams cholesterol, 160 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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