Fruity Pork Chops

Enrich your everyday cooking with this easy-to-keep, flavor-packed ingredient.

Yield: 4 Servings
Cost per Serving: $3.95
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Nutritional Information

Amount per serving
  • Calories: 845
  • Fat: 26g
  • Saturated fat: 10g
  • Protein: 68g
  • Carbohydrate: 68g
  • Fiber: 5g
  • Cholesterol: 161mg
  • Sodium: 365mg


  • 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


  1. 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.)
  2. 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.
  3. Arrange chops on plates and spoon compote on top.
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