So This Little Piggy...is Better!
Fruited Pork Chops is a tried and true family favorite, that is healthy, easy to prepare and cooks slowly in the oven. Many times I've made it and snuggled it into the oven while we attend our church meetings. We arrive home to a yummy dinner that is ready to serve. Change up the fruit to make it your own. It's delicious with chicken instead of pork if that's what you prefer, or better yet, have on hand. Try adding pineapple tidbits, diced green pepper and onion with pork or chicken for flavor and a nice change.
Fruited Pork Chops
8 pork chops, 1/2 inch thick (I like boneless)
Salt and pepper
1 Tbsp. olive oil
1 chopped yellow onion
2 cups of long cook rice, (I like to use brown and throw some wild rice in too)
4 cups of water (sometimes I add extra flavor with Better Than Bouillon)
2 peeled and chopped tart apple (Granny Smith or Macintosh are both perfect)
1 15 ounce can mandarin oranges, drained
1 cup raisins
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp ground marjoram or poultry seasoning is good too
Trim excess fat from pork chops; season lightly with salt and pepper. In a large skillet, brown quickly in olive oil over medium-high heat. Remove the meat and add chopped onion. Saute till it is slightly cooked. Combine all remaining ingredients, (excluding the meat) with the onion; mix well, then pour into a greased 9x13 pan. Arrange chops on top of this mixture. Cover, (heavy duty foil works well) and bake for 2 1//2 hours at 325 degree oven. Serves 8.
Have a happy, healthy, relaxed weekend!