• 4servings
  • 20minutes
  • 604calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, P
MineralsCopper, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 bone-in center-cut pork loin chops (6 ounces each )

  2. 1/4 teaspoon pepper

  3. 2 tablespoons plus 1 teaspoon canola oil, divided

  4. 1/3 cup chopped shallots

  5. 1 package (7 ounces) dried fruit bits

  6. 1 cup chicken broth

  7. 1 package (8.8 ounces) ready-to-serve long grain rice

  8. 4 teaspoons butter

  9. 4 teaspoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Fruit-Topped Pork Chops and Rice Recipe photo by Taste of Home 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.

  2. 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.

  3. 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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