Fruity Pork Chops

Fruity Pork ChopsRecipe
Enrich your everyday cooking with this easy-to-keep, flavor-packed ingredient.
4 Servings

Cost per Serving:



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1 cup dried apple slices
3/4 cup prunes
1/2 cup dried apricots
1/2 cup dried sour cherries
1 cinnamon stick
2 cups fresh orange juice
1 cup marsala or sherry
4 large rib pork chops (about 1 1/4-inches thick)
1/2 teaspoon kosher salt
1/4 teaspoon pepper


Prep: 5 Minutes
Cook: 30 Minutes

Make compote: Combine ingredients in a 2- to 3-quart saucepan; bring to a simmer, cover and cook until fruit is soft but not falling apart, 30 minutes. Remove and discard cinnamon stick. (Compote can be made and refrigerated up to 4 days ahead. Reheat, adding up to 1 cup water to loosen.)

Cook pork: Heat a large cast-iron skillet over medium heat. Season pork chops with salt and pepper and add to pan. Cook until browned on bottom, about 6 minutes. Turn and cover pan loosely; cook about 6 minutes more, until meat is firm to the touch. Transfer chops to a board, tent loosely with foil and let stand for 5 minutes.

Arrange chops on plates and spoon compote on top.

Created date

December 2005

Nutritional Information

Calories 845
Fat 26 g
Satfat 10 g
Protein 68 g
Carbohydrate 68 g
Fiber 5 g
Cholesterol 161 mg
Sodium 365 mg