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Cran-Apricot Pork Chops Recipe
Cran-Apricot Pork Chops Recipe photo by Taste of Home

Cran-Apricot Pork Chops Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cran-Apricot Pork Chops in Cooking for 2 Fall 2006, p13

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Cran-Apricot Pork Chops

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Dec. 8, 2009

This was okay, but I thought the onions did not blend well with the fruit.

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