Sweet stone fruit and its syrup glaze thin-cut pork into something tender and quick. The acidity in the canned juice cuts through the richness, so you get brightness instead of cloy.

Serves 2. 25 minutes, 12 at the stove.

About 280 calories a serving, 23 g protein, 8 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high. Pat 2 pork chops dry and season both sides with salt and pepper. Sear them 3 minutes per side until golden, then move to a plate.
2. Add 2 minced garlic cloves to the pan and cook 30 seconds until fragrant. Pour in the entire can of peaches and pears with juice, scraping up any browned bits.
3. Nestle the pork chops back into the fruit and juice. Simmer uncovered for 8 minutes, turning once halfway through, until the chops reach 145°F (63°C) internal temperature and the juice has thickened slightly.8 min
4. Stir 1 tablespoon butter into the sauce off heat until it melts. Taste and adjust salt and pepper. Divide the pork and fruit between two plates, spooning all the sauce over.

Note Swap pork for chicken thighs if you prefer; they take the same time. Leftovers keep three days refrigerated and reheat gently in a low oven or on the stovetop. Serve over rice or with crusty bread to catch the sauce.