Who doesn't love sweet and sour chicken or pork? Wooh...I always have to stop and think! Then I remind myself that traditional sweet and sour dishes are generally deep-fat fried, in a sweet sauce, and served over sticky rice. It is loaded with sugar, fat and carbs.
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.
Lightly salt and pepper chops. In a large skillet, on medium-high heat, brown pork chops in olive oil.
Remove the chops to a platter and add a chopped onion to the drippings. Saute for a few minutes.
Add all the other ingredients to the skillet, except for the meat.
Pour the contents of the skillet into a 9x13 pan, or a large covered roaster. Cover and bake in a 325 degree oven for 2 1/2 hours.
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
Have a happy, healthy, relaxed weekend!