DRIED PLUM AND PORK SKILLET SUPPER
Prep Time: 10 minutes
Servings: 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
• 1/2 cup dried apricot halves
• Salt and pepper
Preparation
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 (per serving)
Calories 410
Cholesterol 82mg
% of Calories from Fat 26%
Fat 12g
Sodium 870mg
Carbohydrates 38g
Protein 29g
Fiber 4g
California Dried Plum Board - www.californiadriedplums.org
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