Fruity Pork Chops Recipe

Name: Fruity Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dried apple slices, 3/4 cup prunes, 1/2 cup dried apricots, 1/2 cup dried sour cherries, and more.

Yes, Fruity Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruity Pork Chops

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