Quick weeknight pork with canned fruit that turns sweet and sticky. The peaches and mandarins make a light glaze without added sugar, brightened by the fruit's natural acidity. Dinner in thirty minutes from what you have.

Serves 2. 30 minutes, 20 at the stove.

About 320 calories a serving, 24 g protein, 18 g carbohydrate, 18 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two pork chops dry with paper towel and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering, then lay the chops in the pan without moving them until the underside is golden, about 4 minutes.4 min
2. Flip the chops and cook the second side until golden, about 3 minutes more, then transfer to a plate.3 min
3. Lower the heat to medium, add 1 tablespoon butter to the pan, then mince 1 clove garlic and add it along with 1/2 teaspoon dried thyme. Stir until fragrant, about 30 seconds.1 min
4. Drain the can of peaches and mandarin oranges, reserving 1/4 cup of the liquid from each. Add the drained fruit and the reserved liquid to the pan and stir gently, scraping up any browned bits on the bottom.
5. Return the pork chops to the pan and turn them in the sauce to coat both sides. Simmer gently over medium-low heat until the chops reach 145 degrees F (63 degrees C) and the sauce reduces slightly, about 6 minutes, turning the chops once halfway through.6 min
6. Transfer the chops to plates and spoon the fruit and sauce over them. Taste the sauce and adjust salt and pepper as needed.

Note Swap the pork for chicken breasts split in half horizontally for the same cooking time. Leftovers keep refrigerated for two days and are good cold the next day or shredded into a grain bowl. Serve with rice or roasted vegetables to soak up the sauce.