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Cran-Apricot Pork Chops Recipe

Cran-Apricot Pork Chops 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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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


  • 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.

Nutritional Facts

1 each: 380 calories, 14g fat (6g saturated fat), 84mg cholesterol, 407mg sodium, 26g carbohydrate (20g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit, 1 fat.

Reviews for Cran-Apricot Pork Chops

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Gabrielle Schroader User ID: 3910269 60485
Reviewed Dec. 8, 2009

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

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