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In A Medium Skillet, Brown Chops In Oil On Both Sides; Sprinkle With Salt And Pepper. Drain; Return Chops To Skillet. Set Aside 1 Tablespoon Of Orange Juice; Pour Remaining Juice Into Skillet. Add Syrup, Ginger And Allspice; Cover And Cook Over Medium-Low Heat For 15 Minutes, Turning Chops Once. Add Prunes. Cover And Simmer Until Chops Are Tender. Remove The Chops To A Serving Platter And Keep Warm. Combine Cornstarch And Reserved Orange Juice; Add To Skillet. Bring To A Boil Over Medium Heat; Cook And Stir For 2 Minutes. Spoon Over Lamb.
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