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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Enrich your everyday cooking with this easy-to-keep, flavor-packed ingredient. Ingredients:
1 cup dried apple slices |
3/4 cup prunes |
1/2 cup dried apricots |
1/2 cup dried sour cherries |
1 cinnamon stick |
2 cups fresh orange juice |
1 cup marsala or sherry |
4 large rib pork chops (about 1 1/4-inches thick) |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
Directions:
1. Make compote: Combine ingredients in a 2- to 3-quart saucepan; bring to a simmer, cover and cook until fruit is soft but not falling apart, 30 minutes. Remove and discard cinnamon stick. (Compote can be made and refrigerated up to 4 days ahead. Reheat, adding up to 1 cup water to loosen.)
2. Cook pork: Heat a large cast-iron skillet over medium heat. Season pork chops with salt and pepper and add to pan. Cook until browned on bottom, about 6 minutes. Turn and cover pan loosely; cook about 6 minutes more, until meat is firm to the touch. Transfer chops to a board, tent loosely with foil and let stand for 5 minutes.
3. Arrange chops on plates and spoon compote on top.
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