Fruit-Topped Pork Chops and Rice

Directions

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 °. 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.