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Cran-Apricot Pork Chops

 Cran-Apricot Pork Chops
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Cran-Apricot Pork Chops (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.