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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Prunes, apricots and pineapple lend winter fruit flavor to this longtime meal mainstay from Phyllis Leslie. âItâs colorful, pretty and makes such a delicious gravy,â she writes from Toledo, Ohio. Ingredients:
4 boneless pork loin chops (4 ounces each) |
3/4 cup chopped onion |
3/4 cup thinly sliced celery |
8 pitted dried plums |
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 |
Directions:
1. 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 meat thermometer reads 160° Remove and keep warm.
2. 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.
3. 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. Yield: 4 servings.
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