I cannot think of a single fruit that doesn't go well with pork. Orange. Plum. Berries. Apricots. Peaches. Apples. It's all really really good. And pork dishes with fruit just end up tasting better than the alternative. Partly, I think this is because pork is bred to be "the other white meat" which means it is fairly lean, and therefore dries out. Fruit adds much needed moisture, and provides balance to the deeply savory meat. This is a quick and easy main course.
Pan-Fried Glazed Pork Chops
Two bone-in pork chops
1/2 cup jam, jelly or marmalade (I used Orange Marmalade here; don't use an overly savory jam)
1/2 cup white wine, madeira, sherry, or sweet or dry vermouth (approximately)
Salt and Pepper
2 shallots thinly sliced (optional)
3 tbl dried fruit just as cranberries (optional)
Grapeseed oil for cooking
1 tbl butter
Mix the jam or marmalade with 1/4 cup of the wine (I used sweet vermouth to deepen the orange), and set aside. Season the pork chops well with salt and pepper.
On medium heat, add a glob of grapeseed oil to the pan, and, when hot, add the pork chops. Pour the jam/wine mixture over the pork chops, and continually baste the mixture over the chops as they cook. Add shallots and dried fruit at this time, too, if desired. Keep them moist and cooking gently off to the side of the pan. Turn the chops over, and, when done, remove from the pan and set aside.
Turn the heat to high and scrape up any bits from the bottom of the pan, mixing the marmalade and shallots and dried fruit all together. Add the remaining wine, and the knob of butter, and whisk together, reducing to form a lovely pan sauce. Pour over the chops and serve.