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

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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!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving: 604 calories, 28g fat (8g saturated fat), 95mg cholesterol, 333mg sodium, 58g carbohydrate (25g sugars, 5g fiber), 30g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Fruit-Topped Pork Chops and Rice in Simple & Delicious January/February 2008, p28

Light-Bodied Red Wine

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

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