Canned mixed fruit becomes a quick pan sauce for pork chops, sweetened just enough by the fruit syrup and sharpened with vinegar. The shelf holds the whole story here, and dinner is ready in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 940 calories a serving, 76 g protein, 107 g carbohydrate, 27 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the canned fruit into a bowl, reserving the liquid. Pat two 6-ounce pork chops dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until the oil shimmers. Lay the pork chops into the pan and cook for 5 to 6 minutes on the first side without moving them, until golden. Flip and cook the second side for 4 to 5 minutes, until an instant-read thermometer reads 145°F [63°C]. Transfer to a plate.11 min
3. Pour off all but a thin film of fat from the pan. Add 1 tablespoon butter and 1 sliced garlic clove and cook for 30 seconds, stirring, until fragrant. Stir in 1/2 teaspoon dried thyme.
4. Add 1/3 cup of the reserved fruit liquid and 2 tablespoons vinegar to the pan, scraping up any brown bits with a wooden spoon. Add the drained fruit and stir to combine. Simmer for 2 minutes. Taste and season with salt and pepper.2 min
5. Spoon the fruit sauce over the pork chops and serve.

Note Swap the pork chops for chicken breasts if you prefer. The sauce keeps in a covered container in the refrigerator for three days. Serve over rice or with crusty bread to catch every drop of sauce.