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Prep Time

Prep Time

20 min

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Total Time

80 min

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Calories per serving


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Ingredients (8)
  • 1 can (15.25 oz.) DOLE® Tropical Fruit
  • 6 center cut lean pork chops (1 inch thick)
  • 1/2 tsp. cornstarch
  • 1 tsp. vegetable oil
  • 1 medium onion, quartered, thinly sliced
  • 2 clove(s) garlic, pressed
  • 1 cup chicken broth
  • 1 tsp. dried basil
  1. Drain tropical fruit. Sprinkle pork chops with salt and pepper.  In ovenproof skillet, brown pork on both sides in oil; remove to platter.  Sauté onion and garlic in pan drippings.  Stir in basil and chicken broth.  Simmer until reduced by half. Arrange onions over top of pork.  Cover; bake in 375 F oven 40 minutes.  Add tropical fruit salad.  Cover; bake 15 minutes longer.  With slotted spoon, remove pork and fruit to serving platter.
  2. Dissolve cornstarch in 1 teaspoon water.  Stir into pan juices. Cook, stirring, until sauce boils and thickens.  Serve over pork chops and fruit.  Serve with brown rice, if desired.