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Cerdo con Frutas (Venezuela)
Serve chops with hot cooked rice, sliced avocado and the fruited pan juices. Pass some hot crusty bread.
6 (1 1/2 inch thick) pork loin chops
2 teaspoons butter
2 teaspoons olive oil
1 cup dried apricots
3/4 cup golden raisins
1/2 cup slivered almonds
3 cups orange juice
1 teaspoon grated orange zest
1 tablespoon grated fresh ginger root
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
In a large heavy skillet, melt butter with olive oil over medium-high heat and quickly brown chops on both sides.
Remove chops to a deep casserole with a lid. Mix together all other ingredients and add to casserole. Cover and bake at 350 degrees F for 45 minutes, until pork is tender.
Serves 6.
