Serve this saucy dish with plain couscous or quick-cooking brown rice. Add a savory green salad or steamed vegetables to balance the sweetness of the pork chops.
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup sliced shallots
1 cup fat-free, less-sodium chicken broth
1 (7-ounce) package dried mixed fruit bits (such as SunMaid)
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of pork with salt and pepper. Add pork to pan; cook 3 minutes on each side or until lightly browned. Remove from pan, and set aside.
Add shallots to pan; cook 1 minute, stirring constantly. Add broth and fruit; cover and simmer 1 minute. Return pork to pan, and cook 1 minute or until thoroughly heated.
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I prepared the recipe as stated and felt that it was ok. Tasty, but not great. For the fruit, I used some dried fruit I had on hand -- a mixture of cranberries, raisins, white peaches and apricots. Served it with brown rice and a green salad.
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