Best Fruited Pork Chops Recipes

FRUITED PORK CHOPS

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.

SAUSAGES AND PORK CHOPS BAKED WITH FRUITED SAUERKRAUT

Steps:

• Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
• Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
• Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
• Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.

FRUITED PORK CHOPS

Steps:

• Place pork chops in a 9x13" pan.
• (Spray pan with cooking spray, if desired).
• Season with salt and pepper.
• Combine remaining ingredients, using orange juice to achieve desired moistness.
• Spread dressing evenly over pork chops.
• Bake uncovered at 350 for 1 hour.
• This can be made early in the day and refrigerated until cooking time.

FRUITED PORK CHOPS

Steps:

• Trim or slash fat along outer edges of chops to prevent curling while cooking. Lightly sprinkle with onion salt.Coat a large skillet with non-stick cooking spray. Over medium heat, lightly brown chops in 1 tablespoon melted butter, about 4 minutes on each side, adding more butter if needed.Meanwhile, place 3/4 cup of the plums, orange juice, honey, soy sauce, ginger, dry mustard, and hot pepper sauce in a blender container. Cover and blend until puréed. Pour over chops. Reduce heat to medium-low, cover, and cook 15 minutes or until tender, basting occasionally. Remove chops to a platter, cover, and keep warm.Increase heat to medium-high. Add remaining 1 1/2 cups plums. When plums are partially done, stir in a mixture of water and cornstarch. Cook and stir 1 to 2 minutes until thickened and fruit is just tender.To serve, spoon fruit and sauce over chops. Garnish with green onions if desired.Serve with fried rice, steamed snow peas, and vanilla ice cream.