Fruit-Topped Pork Chops and Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âThis is a quick and delicious meal I often serve to guests,â says Priscilla Gilbert of Indian Harbour Beach, Florida. Dried fruit adds a special touch to the dish. Served with a fast rice mix, dinner will be on the table before you know it! Ingredients:
4 bone-in center-cut pork loin chops (6 ounces each) |
1/4 teaspoon pepper |
2 tablespoons plus 1 teaspoon canola oil, divided |
1/3 cup chopped shallots |
1 package (7 ounces) dried fruit bits |
1 cup chicken broth |
1 package (8.8 ounces) ready-to-serve long grain rice |
4 teaspoons butter |
4 teaspoons minced fresh parsley |
Directions:
1. 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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