For quick and fruity summer fare, try sweet skillet pork loin chops

Boneless pork loin chops are perfect for a quick meal. And using thin chops means they cook even quicker. I took the ones I had in the freezer and, once almost thawed, sliced them in half horizontally. Slicing them while just barely frozen makes the process easier.

Place the pork chop on a flat work surface and place your hand firmly on top. Slice evenly through the pork away from you to make two pieces. If you want even thinner pieces, gently pound the slices between plastic wrap.

The recipe for sweet skillet pork loin chops serves two, with two pieces of pork per serving. If there are leftovers, the thin pieces of pork are good for sandwiches, as is the sauce.

Speaking of the sauce, you make it in the same skillet in which you cooked the pork, making cleanup a breeze.

A simple pan sauce can enhance the flavor of chicken or pork. Sometimes it can even save a piece that is overcooked.

In the summer, fruit-based sauce works well. It just seems to fit the season. For this recipe I used apricot preserves — a staple in my pantry. It's easy, flavorful and goes with many things.

For a side dish, serve a simple sauté of sliced celery, red pepper and onion seasoned with salt and pepper. A crisp Riesling also suits the meal.

Buy thin, boneless pork loin chops for this recipe. Or cut them yourself from a whole pork loin. Sweet skillet pork loin chops

4 thin pork loin chops, about ¼- to 1⁄3-inch thick

½ teaspoon salt

½ teaspoon black pepper

½ cup all-purpose flour

½ teaspoon Morton Nature's Seasons Seasoning Blend

2 teaspoons canola oil

2 teaspoons unsalted butter

¼ cup white wine

1⁄3 cup apricot preserves

1⁄3 cup fat-free, less-sodium chicken broth or vegetable broth

Pat pork chops dry. Sprinkle both sides with salt and pepper. In a shallow dish or pie plate, mix together flour and seasoning blend.

Dredge each pork chop in flour mixture, making sure to coat all sides. In a large skillet, heat oil and butter together, swirling pan so oil coats bottom.

Add pork chops and cook until nicely browned, about 3 minutes. Turn and cook on the other side about 2 minutes more, depending on thickness. Thicker pork chops will take longer.

Remove pork chops to a plate, cover and keep warm.

In the same skillet, add white wine. Bring to a boil while stirring and scraping up any browned bits on bottom of pan. Reduce heat to medium and add apricot preserves and chicken broth. Stir and cook until sauce is thickened and reduced some.

Use 2 pork chops per serving, drizzled with sauce. Makes 2 servings.

This story was originally published July 12, 2012 at 12:00 AM.