1/3 Cup Orange Juice
2 tsp Apricot Preserves
1/3 Cup Dried Cranberries
1/3 Cup chopped Dried Apricots
4 Bone-in center-cut Loin Pork Chops, trimmed
2 tsp fresh Thyme, divided (I use dried)
1 tsp Olive Oil
1 small Granny Smith Apple unpeeled and diced
Salt and Pepper to taste
~ Combine Orange Juice and Preserves in small saucepan and bring to boil. Remove from heat and stir in Cranberries and Apricots. Cover and let stand.
~ Sprinkle Chops with Thyme, Salt and Pepper and heat oil in large skillet. Add chops and cook 4 minutes on each side or until well browned.~ Stir remaining Thyme and Apples into relish and serve with Chops.