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Fruited Pork Chops


  • 2 pork shoulder or loin chops (6 ounces each)
  • 1/2 cup thinly sliced carrot
  • 1/3 cup unfermented apple cider (no sugar added)
  • 1/4 cup each sliced onion and 1/2 small mango, pared, pitted and diced
  • 1/2 small apple, cored and dices
  • 1 cup cooked long-grained rice (hot) Italian (flat-leaf) parsley sprigs


On rack in broiling pan broil pork chops 5 inches from heat source, turning once, until rare, 2 to 3 minutes on each side. Remove from broiler and set aside.

Preheat oven to 350°F. In 8 x 8 x 2 inch baking dish combine carrot, cider, onion, mango, apple; top with pork chops. Cover and bake until pork chops are fork tender and vegetables are thoroughly cooked, 30 to 40 minutes. Serve over hot rice and garnish with parsley.