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Fruit-Topped Pork Chops and Rice

 Fruit-Topped Pork Chops and Rice
“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!
4 ServingsPrep/Total Time: 20 min.

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) Minute® Ready to Serve White 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.

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Fruit-Topped Pork Chops and Rice (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.