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Chops with Mixed Fruit

 Chops with Mixed Fruit
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.
4 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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 Facts: 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,

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Chops with Mixed Fruit (continued)

Nutritional Facts: 19 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.