Fruity Pork Chops

Name: Fruity Pork Chops
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

10 ingredients

3 steps

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

Directions

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.