** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place flour in pie dish. Coat pork with flour, shaking off excess.
3. Heat oil in heavy large Dutch oven over high heat.
4. Add half of pork chops; cook until brown, about 3 minutes per side.
5. Transfer to paper towels; drain. Repeat with remaining pork chops.
6. Drain all but 2 T oil from Dutch oven. Add sliced onions to Dutch oven and saute until light brown, about 5 minutes.
7. Place pork chops over onions. Add broth and wine.
8. Bring to simmer. Reduce heat to medium-low. Cover; cook 15 minutes.
9. Add fruit. Cover; simmer until pork is very tender, about 45 minutes.
10. (Can be made 1 day ahead. Cover, chill. Rewarm over medium-low heat, stirring occasionally, before continuing).
11. Using slotted spoon, transfer pork to platter.
12. Using same spoon, arrange onions and fruit around pork.
13. Tent with foil. Boil cooking liquid until thickened slightly, stirring occasionally, about 20 minutes.
14. Season with salt and pepper. Spoon over pork.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Sulfites, Pork, Apricot, Alcohol, Fructose Malabsorption, Beef, Onion allergies.
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