Sweet canned fruit becomes a quick pan glaze for weeknight pork chops, tangy enough to keep the dish honest. These shelf cups make a dinner without a store trip, from pantry staples and what you have at home.

Serves 2. 25 minutes, 20 at the stove.

About 510 calories a serving, 67 g protein, 16 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 6-ounce pork chops dry with a paper towel, season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat; when the oil shimmers, lay the chops in and sear until golden brown on one side, about four minutes.4 min
2. Flip the chops and cook the other side until an instant-read thermometer reads 145°F [63°C] in the thickest part, about four more minutes. Transfer to a plate.4 min
3. Pour the diced peaches cup and cherry mixed fruit cup (with their liquid) into the same skillet. Mince 1 clove garlic and stir it into the fruit. Bring to a gentle simmer and cook for three minutes, stirring once or twice, until the syrup thickens slightly and the fruit begins to break down.3 min
4. Nestle the pork chops back into the skillet and spoon the fruit glaze over them. Cook for one minute to warm through. Taste the glaze and adjust with salt and pepper if needed.1 min

Note Swap in chicken breast or thighs if pork is not on hand. Leftovers keep in a covered container for three days and reheat gently on the stovetop. Serve with rice or buttered bread to soak up the pan juices, or with steamed green beans or broccoli on the side.