Fruited Winter Pork Chops

WHAT YOU WILL NEED:
4 (1-inch thick) pork chops, trimmed
1/2 cup chopped dates, divided
1 teaspoon vegetable oil
1/3 cup finely chopped onion
1/2 cup frozen DOLE Pineapple Juice concentrate, thawed
1/4 cup water
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
1 teaspoon dried basil leaves, crushed
1 teaspoon chili powder
1 teaspoon cornstarch
2 large cloves garlic, finely chopped
2 cups fresh pineapple, cut into chunks
1 orange, peeled, sliced

HERE'S HOW:

1. 
   
   Cut slit in side of each pork chop. Stuff each chop with 1 tablespoon dates.
2. 
   
   Brown chops in hot oil in large nonstick skillet. Stir in remaining dates and onion. Cover; reduce heat to low, cook 10 minutes or until pork is no longer pink in center.
3. 
   
   Stir together frozen concentrate, water, vinegar, orange peel, basil, chili, cornstarch and garlic in small bowl until blended. Stir into skillet. Cook, stirring, until sauce boils and thickens. Add pineapple and orange. Heat through.

Nutrition Goal: Rich in potassium; low sodium; rich in Vitamin C; good source of iron.