Pork Chops with Dried Fruit Skillet
Elevate weeknight dining with this exquisite Pork Chops with Dried Fruit Skillet recipe—a savory and slightly sweet masterpiece that's as stunning as it is flavorful. Tender, bone-in pork chops are perfectly seared to golden perfection before simmering in a rich sauce of caramelized onions, garlic, balsamic vinegar, and a medley of dried apricots and cranberries. Fresh thyme infuses the dish with herbal warmth, while a touch of cornstarch ensures the sauce reaches the ideal velvety consistency. Ready in just 50 minutes, this one-skillet wonder is an ideal blend of savory and sweet, perfect for impressing guests or upgrading your family dinner. Garnish with fresh parsley and serve with creamy mashed potatoes or fluffy rice for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 0.5 cup dried apricots, chopped
- 0.5 cup dried cranberries
- 4 sprigs fresh thyme sprigs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season both sides of the pork chops with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Sear the pork chops for 4-5 minutes per side, until golden brown. Remove from skillet and set aside.
Reduce heat to medium-low and add 1 tablespoon of butter to the skillet.
Add the sliced onion and cook, stirring, for 5-7 minutes until softened and caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and balsamic vinegar, scraping up any browned bits on the bottom of the pan.
Add the dried apricots, dried cranberries, and fresh thyme sprigs to the skillet. Stir to combine.
Return the seared pork chops to the skillet, nestling them into the fruit mixture.
Cover the skillet and simmer on low heat for 15-20 minutes until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
In a small bowl, whisk together the cornstarch and water to make a slurry.
Remove the pork chops from the skillet and keep warm. Stir the cornstarch slurry into the fruit mixture and cook for 2-3 minutes until the sauce thickens.
Remove the thyme sprigs and discard them.
Return the pork chops to the skillet, spooning the thickened sauce and fruit over the top.
Garnish with fresh parsley before serving. Serve warm with your choice of sides, such as mashed potatoes or rice.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 26.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
