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Fruited Chops

 Fruited Chops
Meet the Cook: This one-skillet supper gets served regularly in our farmhouse! We cash-crop plus run a 400-head cow-calf operation...I have a large garden to keep up with during growing season...and, if that isn't enough to keep me busy, I also work full-time in my husband's tractor dealership. So I appreciate easy recipes like Fruited Chops that I can prepare quickly. -Teresa Lillycrop, Pusl
4 ServingsPrep: 20 min. Cook: 20 min.


  • 1 tablespoon canola oil
  • 4 pork chops, about 1 inch thick
  • 1 can (10-3/4 ounces) condensed chicken broth, undiluted
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1/2 cup apple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1 large apple, coarsely chopped
  • Cooked rice
  • Sliced green onions


  • In a 10-in. skillet, heat oil over medium-high. Brown chops on both
  • sides. Stir in chicken broth, soy sauce and vinegar; bring to a
  • boil. reduce heat, cover and simmer 20 minutes or until chops are
  • tender.
  • Meanwhile, in a small bowl, combine apple juice, brown sugar,
  • cornstarch and ginger; stir until smooth. Remove chops from skillet
  • and keep warm. Increase heat to medium. Stir cornstarch mixture into
  • skillet, cook and stir until thickened. Add chopped apple and heat
  • through. On a platter, arrange chops over rice. Spoon sauce over
  • chops and top with green onions. Yield: 4 servings.

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Fruited Chops (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.