Fruit-Topped Pork Chops and Rice Recipe

Fruit-Topped Pork Chops and Rice Recipe photo by Taste of Home

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“This is a quick and delicious meal I often serve to guests,” says Priscilla Gilbert of Indian Harbour Beach, Florida. Dried fruit adds a special touch to the dish. Served with a fast rice mix, dinner will be on the table before you know it!

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Fruit-Topped Pork Chops and Rice Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

4 bone-in center-cut pork loin chops (6 ounces each)
1/4 teaspoon pepper
2 tablespoons plus 1 teaspoon canola oil, divided
1/3 cup chopped shallots
1 package (7 ounces) dried fruit bits
1 cup chicken broth
1 package (8.8 ounces) ready-to-serve long grain rice
4 teaspoons butter
4 teaspoons minced fresh parsley

Directions

Sprinkle pork chops with pepper. In a large skillet, cook chops in 2 tablespoons oil over medium-high heat for 4-5 minutes on each side or until a thermometer reads 145 °. Remove and keep warm.
In the same skillet, saute shallots in remaining oil for 1 minute. Add fruit and broth. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until mixture is slightly thickened. Top pork chops with fruit mixture.
Meanwhile, microwave rice according to package directions. Divide rice among serving plates; dot with butter and sprinkle with parsley. Serve with pork chops and fruit. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving equals 604 calories, 28 g fat (8 g saturated fat), 95 mg cholesterol, 333 mg sodium, 58 g carbohydrate, 5 g fiber, 30 g protein.

Originally published as Fruit-Topped Pork Chops and Rice in Simple & Delicious January/February 2008, p28

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.