Fruited Pork Skillet Supper

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4 pork loin chops, about 3/4 inch thick

2 tablespoons all-purpose flour

1 1/2 tablespoons butter or olive oil

1 cup sliced red onion

1 1/4 cups low-sodium chicken broth

1 cup dry red wine

3/4 cup (about 5oz) Sunsweet Pitted Prunes

1/2 cup Sunsweet dried apricot halves

salt and pepper


Coat both sides of pork chops with flour, patting off excess. In large nonstick skillet, heat butter over medium-high heat until melted. Place pork chops in skillet; cook 10 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to same skillet; cook and stir 5 minutes or until lightly browned. Return chops to skillet. Add broth and wine; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add prunes and apricots; cover and continue cooking 10 minutes or until chops are just tender. Remove chops to platter; keep warm. Cook sauce until slightly thickened; season with salt and pepper, as desired. Spoon sauce over chops.

Makes: 4 servings

Nutrition Information Per Serving: 399 calories; 97 calories from fat; 11 g fat; 362 mg sodium; 43 g carbohydrate; 23 g protein; 47 mg cholesterol; 2 g fiber

Source: California Dried Plum Board