Chops with Mixed Fruit Recipe

Chops with Mixed Fruit Recipe photo by Taste of Home

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Prunes, apricots and pineapple lend winter fruit flavor to this longtime meal mainstay from Phyllis Leslie. “It’s colorful, pretty and makes such a delicious gravy,“ she writes from Toledo, Ohio.

This recipe is:

Healthy

Diabetic Friendly

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Chops with Mixed Fruit Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

4 boneless pork loin chops (4 ounces each)
3/4 cup chopped onion
3/4 cup thinly sliced celery
8 pitted dried plums
3/4 cup pineapple tidbits
1/3 cup dried apricots
1/3 cup plus 2 tablespoons water, divided
4 teaspoons reduced-sodium soy sauce
Dash dried marjoram

Directions

In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160° Remove and keep warm.
In the same skillet, saute onion and celery for 3 minutes. Stir in the plums, pineapple, apricots, 1/3 cup water, soy sauce and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Return pork to the pan. Stir in remaining water; return to a boil. Reduce heat; cover and simmer for 7-11 minutes or until meat is tender. Yield: 4 servings.

Nutritional Analysis: 1 pork chop with 1/2 cup fruit mixture equals 232 calories, 7 g fat (2 g saturated fat), 55 mg cholesterol, 180 mg sodium, 19 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Originally published as Chops with Mixed Fruit in Light & Tasty February/March 2006, p45