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.
Pan-Seared Pork Chops with Dried Fruit
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.
More From Cooking Light
- Calories: 380
- Calories from fat: 30%
- Fat: 12.6g
- Saturated fat: 4.5g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 0.9g
- Protein: 28.5g
- Carbohydrate: 38.7g
- Fiber: 4.7g
- Cholesterol: 76mg
- Iron: 1.8mg
- Sodium: 299mg
- Calcium: 56mg
- Cooking spray
- 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)
- 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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