Pork Chops with Fruit Relish

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

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Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 8.7g
  • Saturated fat: 2.8g
  • Protein: 27.0g
  • Carbohydrate: 35.9g
  • Cholesterol: 74mg
  • Iron: 2.1mg
  • Sodium: 348mg
  • Calories from fat: 24%
  • Fiber: 2.7g
  • Calcium: 40mg


  • 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


  1. 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.
  2. . 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.
  3. . Stir remaining 1 teaspoon thyme and apple into fruit relish. Serve chops with relish.
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