Soak dried plums and raisins in warm water. Rinse the meat. Dry and season on both sides a little bit with pepper. Cut bacon finely into cubes and roast in fat for 7 to 10 minutes on each side.
Then grate the chocolate and heat with red wine, vinegar, sugar and bay leaf while stirring.
Add drained plums. Season with a pinch of cinnamon. Let everything simmer gently for three minutes. Season sauce with salt & pepper at the end.
Arrange the chops with the sauce on a heated plate.
Serve with long-grain rice, Serbian pita bread and polenta.