Pork Chops with Fruit Relish

Oxmoor House
4 servings (serving size: 1 chop and about 1/3 cup relish)


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1/2 cup orange juice
1 tablespoon apricot preserves
1/2 cup sweetened dried cranberries
1/2 cup chopped dried apricots
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick), trimmed
2 teaspoons chopped fresh thyme, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 small Granny Smith apple, peeled and diced


Prep: 5 Minutes
Cook: 10 Minutes
Other: 15 Minutes

Combine orange juice and preserves in a small saucepan; bring to a boil. Remove from heat; stir in cranberries and apricots. Cover and let stand 15 minutes or until liquid is nearly absorbed.

. While relish stands, sprinkle chops with 1 teaspoon thyme, salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 4 minutes on each side or until well browned.

. Stir remaining 1 teaspoon thyme and apple into fruit relish. Serve chops with relish.

Created date

March 2010

Nutritional Information

Calories 328
Fat 8.7 g
Satfat 2.8 g
Protein 27.0 g
Carbohydrate 35.9 g
Cholesterol 74 mg
Iron 2.1 mg
Sodium 348 mg
Caloriesfromfat 24 %
Fiber 2.7 g
Calcium 40 mg