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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. 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:
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.
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