Dried Plum and Pork Skillet Supper

Simmering dried plums and apricots along with pork chops as they cook melds the flavors of this skillet supper to perfection.

Prep Time 10 minutes    Cook Time 1 hour     Serves 4

Ingredients

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 chicken bouillon or broth
1 cup dry red wine
3/4 cup (about 5 ounces) pitted dried plums (prunes)
1/2 cup dried apricot halves
Salt and pepper

Directions

Coat both sides of pork chops with flour. 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 bouillon and wine; bring to a boil. Reduce heat; cover and simmer 30 minutes.

Add dried plums 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 fruit sauce over chops.

Nutritional Information

Calories

410

Cholesterol

82mg

% of Calories from Fat

26%

Total Fat

12g

Sodium

870mg

Carbohydrates

38g

Protein

29g

Fiber

4g

Potassium

1077mg