Pork Chops With Dried Fruit Skillet Recipes

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FRUITED PORK CHOPS



Fruited Pork Chops image

Here's one of my favorite slow-cooker recipes. I often prepare these tender chops with pineapple sauce for guests and serve them with brown rice. -Cindy Ragan, North Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 boneless pork loin chops (5 ounces each)
1 tablespoon olive oil
1 can (20 ounces) unsweetened pineapple chunks
3/4 cup unsweetened pineapple juice
1/4 cup water
2 tablespoons brown sugar
2 tablespoons dried minced onion
2 tablespoons tomato paste
1/4 cup raisins

Steps:

  • Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 341mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

FRUIT-TOPPED PORK CHOPS AND RICE



Fruit-Topped Pork Chops and Rice image

"This is a quick and delicious meal I often serve to guests," 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!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

  • 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., 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., 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.

Nutrition Facts : Calories 604 calories, Fat 28g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 333mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 5g fiber), Protein 30g protein.

PORK CHOPS WITH DRIED FRUIT (SKILLET)



Pork Chops With Dried Fruit (Skillet) image

Make and share this Pork Chops With Dried Fruit (Skillet) recipe from Food.com.

Provided by Oolala

Categories     Pork

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 11

4 pork chops, 1-inch thick
3/4 cup water
1/4 cup vinegar
1/4 cup brown sugar, firmly packed
1 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon pepper
1/4 cup dried apricot, sliced
1/4 cup dried prune, pitted and sliced
1 cup water, cold
1 tablespoon cornstarch

Steps:

  • Brown chops in skillet, over low heat, on both sides and pour off drippings.
  • Combine water, vinegar, brown sugar, and seasonings.
  • Mix well and pour over the chops.
  • Add the spricots and prunes and cover.
  • Continue cooking for about 40 minutes or until chops are tender.
  • Remove from skillet to a serving platter and set aside.
  • Add water slowly to cornstarch in small cup, stirring to blend.
  • Gradually add this to the skillet and stir until thickened and well combined; about 5 minutes.
  • Pour over the chops and serve.

Nutrition Facts : Calories 663.5, Fat 28.6, SaturatedFat 9.9, Cholesterol 150.1, Sodium 1315.2, Carbohydrate 54.4, Fiber 2.8, Sugar 43.3, Protein 46.1

SKILLET PORK CHOPS IN PINK SAUCE



Skillet Pork Chops in Pink Sauce image

This is a nice weeknight skillet meal using boneless pork chops. This recipe is different from others using cream of mushroom soup because the addition of ketchup to the sauce gives it nice flavor and a pink hue, hence the title. This dish goes well paired with egg noodles.

Provided by Jason

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) boneless pork chops
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 medium red bell pepper, sliced
1 medium sweet onion, halved and sliced
½ cup sliced fresh mushrooms
1 clove garlic, minced

Steps:

  • Season pork chops with seasoned salt, salt, and black pepper.
  • Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
  • While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
  • Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 266.6 calories, Carbohydrate 14.3 g, Cholesterol 48.4 mg, Fat 13.8 g, Fiber 0.9 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 661.7 mg, Sugar 9.2 g

SKILLET PEPPER AND GARLIC PORK CHOPS



Skillet Pepper and Garlic Pork Chops image

If you like garlic and love black pepper you'll love these skillet pork chops. Simple, yet, very tasty!

Provided by GOMERSGIRL5

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 (1 1/2 inches thick) boneless center-cut pork chops
4 tablespoons Worcestershire sauce
4 tablespoons olive oil, divided
2 cloves garlic, crushed
2 tablespoons coarsely ground black pepper

Steps:

  • Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
  • Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.7 calories, Carbohydrate 5.9 g, Cholesterol 118.1 mg, Fat 27.5 g, Fiber 0.9 g, Protein 47.5 g, SaturatedFat 7 g, Sodium 236.5 mg, Sugar 1.7 g

CROCK POT PORK CHOPS WITH DRIED FRUIT



Crock Pot Pork Chops With Dried Fruit image

The pork chops are stacked in the crock pot, so I think you could substitute a small pork roast and get pretty much the same results. Have not tried this but have tried the pork chops and they are great! If you use a roast, please let me know how it turns out.

Provided by Derf2440

Categories     One Dish Meal

Time 7h21m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) pork loin chops
8 ounces mixed dried fruit (about 1 1/2 cups)
3 tablespoons packed brown sugar
3 tablespoons orange marmalade
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
1 (5 1/2 ounce) can apricot nectar
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Place pork in 4-5 quart crock pot slow cooker.
  • Layer dried fruit evenly over pork.
  • Mix brown sugar, marmalade, vinegar, ginger and nectar,.
  • Pour evenly over pork and fruit in crock pot.
  • Cover and cook on low heat setting 6-7 hours or until pork is slightly pink when cut near bone.
  • Remove pork and fruit from crock pot with slotted spoon, Cover and keep warm.
  • Pour juices from slow cooker into 1 quart saucepan.
  • Mix cornstarch and water.
  • Stir into juices in saucepan.
  • Cook over high heat 4-6 minutes , stirring constantly, until thickened and bubbly Serve with pork and fruit.

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