Ingredients
4 bone-in center-cut pork loin chops (6 ounces each)1/4 teaspoon pepper2 tablespoons plus 1 teaspoon canola oil, divided1/3 cup chopped shallots1 package (7 ounces) dried fruit bits1 cup chicken broth1 package (8.8 ounces) ready-to-serve long grain rice4 teaspoons butter4 teaspoons minced fresh parsley
Preparation
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.
