1. Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat for 2 minutes. Add olive oil; when hot, add chops and turn heat to high. Brown for 2 minutes on each side.
2. Reduce heat to medium. Add water or wine and garlic and cook, turning chops twice, until the liquid has almost evaporated -- 3 minutes. Add stock, turn heat to low, and cover, cooking until chops are tender but not dry, 10 to 15 minutes. (When they're done, their juices will run slightly pink.)
3. Transfer pork to a platter and cover to keep warm. Add fruit wedges to the skillet, stirring and scraping the bottom of the pan. If the pan seems too dry, add another 1/2 cup stock or wine and continue cooking until the fruit is soft and the liquid is reduced slightly, 5 to 10 minutes. Spoon the fruit and sauce over the chops and garnish with parsley. Makes 4 servings.