Pork Chops with Dried Fruit Compote

Page 112

Cuisine: Eastern European | Course Type: Main Courses

(1 review)

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Recipe Review

Fruity tender pork in a fruit sauce. I substituted dried mango for the dried apricot and used one cup of homemade apple sauce (The Barefoot Contessa Cookbook). I could not believe the price of thick pork chops and ended up with boneless country ribs which worked fine, but I needed to remove the top layer of fat at the end of cooking. It tasted good, but not overly sweet and just the right amount of dried fruit.

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