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Chops with Mixed Fruit Recipe

Chops with Mixed Fruit Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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, 19 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.