Fruited Winter Pork Chops
|Pork chops||4 , trimmed (1 Inch Thick)|
|Vegetable oil||1 Teaspoon|
|Onion||1⁄3 Cup (5.33 tbs), minced|
|Orange herb sauce||1 Cup (16 tbs)|
|Orange||1 , peeled and sliced|
|Green onions||4 , sliced|
Twist crown from pineapple.
Cut pineapple in half lengthwise.
Refrigerate half for another use.
Cut fruit from shell, then cut crosswise into slices.
Cut fruit into large chunks; set aside.
Cut slit in side of each pork chop.
Stuff each with 2 prunes.
Cut remaining prunes into thirds.
Season pork chops with salt and pepper.
In large nonstick skillet, brown chops in oil.
Add cut prunes and onion.
Cover, reduce heat and cook 8 minutes.
Add Orange Herb Sauce.
Cook, stirring, until sauce boils and thickens.
Add reserved pineapple, orange and green onions.