
Incorporating More Dried Plums in Your Diet: Moist and chewy, California Dried Plums are a great addition to any meal or snack. Try some of the following:
• Snack on them: California Dried Plums are delicious straight from the bag or box. They are portable, convenient, and require no prep work or refrigeration. Keep a bag in your car, office, cupboard and gym bag to always have some fruit on hand.
• Top It Off: Use plump, pitted dried plums atop oatmeal, on cold ready-to-eat cereals or with sliced bananas on pancakes.
• Bagel Spread: Add chopped, pitted dried plums to apple butter, orange marmalade, peanut butter or low-fat cream cheese for a flavorful and nutritious spread for toast or bagels.
• Perfect Pitas: Include halved, pitted dried plums in turkey or chicken salad for a tasty pita sandwich filling.
• Sensational Side Dish: Sauté pitted dried plums with onion and apple slices for a flavorful accompaniment to chicken or pork.
• Better Batter: Add chopped, pitted dried plums to any muffin or quick bread batter for a hint of sweetness and extra fiber.
• Dazzling Dessert: Soak pitted dried plums overnight in orange juice. Spoon over low-fat ice cream or frozen yogurt in stemmed glasses.
• Drink to Your Health: Prune juice has many of the health benefits of dried plums and it tastes great. Keep some prune juice in your fridge at home and at the office.
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| DRIED PLUM & PORK SKILLET SUPPER |
| 4 |
pork loin chops, about 3/4 inch thick |
| 2 |
tablespoons all-purpose flour |
| 1 1/2 |
tablespoons butter or olive oil |
| 1 |
cup sliced red onion |
| 1 1/4 |
cups chicken bouillon or broth |
| 1 |
cup dry red wine |
| 3/4 |
cup (about 5 ounces) pitted dried plums |
| 1/2 |
cup dried apricot halves |
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salt and pepper |
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DRIED PLUM & PORK SKILLET SUPPER
Prep time: 10 minutes Cook time: 1 hour
Coat both sides of pork chops with flour. In large nonstick skillet, heat butter over medium-high heat until melted. Place pork chops in skillet; cook 10 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to same skillet; cook and stir 5 minutes or until lightly browned. Return chops to skillet. Add bouillon and wine; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add dried plums and apricots; cover and continue cooking 10 minutes or until chops are just tender. Remove chops to platter; keep warm. Cook sauce until slightly thickened; season with salt and pepper, as desired. Spoon fruit sauce over chops.
Serves: 4
Nutrition Information Per Serving: 410 calories; 26% calories from fat; 12 g fat; 870 mg sodium; 38 g carbohydrate; 29 g protein; 82 mg cholesterol; 4 g fiber
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