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–+ servings

Fruited Chops

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 64.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 750 grams Chops Option, ½ inch thick, (1½ lb)
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 2 tablespoons light soy sauce
  • 1 tablespoon vinegar
  • Fruit Option
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 teaspoon Spice Option
  • hot cooked rice, for serving
  • Garnish Option

OPTIONS

Chops - Use 1 Item

  • pork chops
  • lamb chops
  • smoked pork chops
  • veal chops

Fruit - Use 1 Item

  • 1 large apple, cubed, plus ½ cup apple juice
  • 4 orange slices, cut in half, plus ½ cup orange juice
  • 1 can pineapple slices, cut into chunks, (8 oz / 226 g)
  • 1 can apricot halves, cut into chunks, (8 oz / 226 g)

Spice - Use 1 Item

  • ground ginger
  • ground nutmeg
  • ground mace
  • ground cinnamon

Garnish - Use 1 Item

  • spring onion, sliced
  • orange peel, slivered
  • fresh parsley, chopped
  • water chestnuts, sliced

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, cook Chops Option on each side until browned .
  • Stir in the chicken broth, soy sauce, and vinegar. Heat to boiling then reduce to low. Cover and simmer about 20 minutes or until chops are tender.
  • While the chops are simmering, if using canned fruit, drain and reserve liquid, adding water if needed to make ½ cup liquid, set the fruit aside. In a small bowl, add the fruit liquid, brown sugar, cornstarch, and Spice Option. Stir until smooth.
  • Remove the chops from the pan when tender, cover to keep warm. Stir together the cornstarch mixture into the pan on medium heat. Bring to a boil. Reduce to a simmer.
  • Stir the fruit into the sauce and let heat through.
  • Arrange chops on rice, spoon sauce over chops, sprinkle with Garnish Option. Serve and enjoy.

Notes

Low cost if using pork chops, the other options I have not seen in stores but may be in larger cities.