Fruit-Topped Pork Chops And Rice

• 4 bone-in center-cut pork loin chops (6 ounces each)
• 1/4 teaspoon pepper
• 2 tablespoons plus 1 teaspoon canola oil, divided
• 1/3 cup chopped shallots
• 1 package (7 ounces) dried fruit bits
• 1 cup chicken broth
• 1 package (8.8 ounces) ready-to-serve long grain rice
• 4 teaspoons butter
• 4 teaspoons minced fresh parsley

1. Sprinkle pork chops with pepper. In a large skillet, cook chops in 2 tablespoons oil over medium-high heat for 4-5 minutes on each side or until a thermometer reads 145 u0b0. Remove and keep warm.
2. In the same skillet, saute shallots in remaining oil for 1 minute. Add fruit and broth. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until mixture is slightly thickened. Top pork chops with fruit mixture.
3. Meanwhile, microwave rice according to package directions. Divide rice among serving plates; dot with butter and sprinkle with parsley. Serve with pork chops and fruit.

center, pepper, canola oil, shallots, fruit bits, chicken broth, ready, butter, fresh parsley

Taken from www.tasteofhome.com/recipes/fruit-topped-pork-chops-and-rice/ (may not work)