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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.
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings


  • 4 boneless pork loin chops (4 ounces each)
  • 3/4 cup chopped onion
  • 3/4 cup thinly sliced celery
  • 8 pitted dried plums (prunes)
  • 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 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.
Nutrition Facts
1 each: 232 calories, 7g fat (2g saturated fat), 55mg cholesterol, 180mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
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