Cran-Apricot Pork Chops Recipe

Cran-Apricot Pork Chops Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

The bright jewel colors of cranberries and apricots make these chops something special and reflect the stunning fall foliage in Vernon, Connecticut, writes Dora SantoChristo. A splash of wine lends a lovely warm aroma as they cook.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Cran-Apricot Pork Chops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cran-Apricot Pork Chops Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped dried apricots
3 tablespoons dried cranberries
2 tablespoons finely chopped onion
1 tablespoon butter
1/3 cup marsala wine or chicken broth

Directions

Sprinkle both sides of pork chops with salt and pepper. Place on a broiler pan coated with cooking spray. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Meanwhile, in a small nonstick skillet, saute the apricots, cranberries and onion in butter for 4-5 minutes or until tender. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Serve with pork chops. Yield: 2 servings.

Nutritional Facts 1 serving equals 380 calories, 14 g fat (6 g saturated fat), 84 mg cholesterol, 407 mg sodium, 26 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit, 1 fat.

Originally published as Cran-Apricot Pork Chops in Cooking for 2 Fall 2006, p13