Fruity Pork Chops

Ingredients

• 1 cup apples dried
• 0.5 cup cherries dried sour
• 1  cinnamon sticks 
• 0.5 cup apricots dried
• 0.5 teaspoon kosher salt 
• 1 cup plum brandy 
• 2 cups orange juice fresh
• 0.3 teaspoon pepper 
• 4 large rib pork chops thick ()
• 0.8 cup prune- cut to pieces 

Equipment

• frying pan
• sauce pan
• aluminum foil

Directions

1. Combine ingredients in a 2- to 3-quart saucepan; bring to a simmer, cover and cook until fruit is soft but not falling apart, 30 minutes.
2. Remove and discard cinnamon stick. (Compote can be made and refrigerated up to 4 days ahead. Reheat, adding up to 1 cup water to loosen.)
3. Heat a large cast-iron skillet over medium heat. Season pork chops with salt and pepper and add to pan. Cook until browned on bottom, about 6 minutes. Turn and cover pan loosely; cook about 6 minutes more, until meat is firm to the touch.
4. Transfer chops to a board, tent loosely with foil and let stand for 5 minutes.
5. Arrange chops on plates and spoon compote on top.