Oxmoor House JANUARY 2006
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.
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