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

Cran-Apricot Pork Chops Recipe

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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
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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.


  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

Light-Bodied Red Wine

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

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Reviewed Dec. 8, 2009

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

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