Prunes, apricots and pineapple lend winter fruit flavor to this longtime meal mainstay from Phyllis Leslie. “It’s colorful, pretty and makes such a delicious gravy,“ 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 prunes * 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
SERVINGS 4 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 10 min. COOK 30 min. TOTAL 40 min.
DIRECTIONS
In a large nonstick skillet coated with nonstick cooking spray, cook pork chops over medium heat for 4-5 minutes on each side or until browned. Remove and keep warm. In the same skillet, saute onion and celery for 3 minutes. Stir in the prunes, pineapple, apricots, 1/3 cup water, soy sauce and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. 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.
NUTRITIONAL INFO
Nutritional Analysis: 1 pork chop with 1/2 cup fruit mixture equals 232 calories, 7 g fat (2 g saturated fat), 55 mg cholesterol, 180 mg sodium, 19 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
