Pork may be the other white meat, but sometimes it can be tasteless and dry. It has been bred to be very lean, which may be good for our diet but challenging for our taste buds.

Pork chops are perfect for quick meals since they don’t take long to prepare. This lively fruit sauce elevates the simple flavor of the pork. I prefer the center cut rib chop with the bone attached; the bone adds more moisture to the meat when you cook it, and it also looks pretty.

If you can find American Kurobuta pork, it’s worth trying. It’s lean, yet still has small, fine streaks of marbling that produce a sweet, tender and juicy result. You can usually find this variety at fine supermarkets or meat markets.

While many recipes suggest cooking pork to an interior temperature of 160 F, I have found that is a simply too high. The pork should be slightly pink and at 145 F for both optimum flavor and texture. The trichinella parasite found in pork dies at 137 F, so cooking past that temperature should assure you that your dish would be safe as well as delicious.

Remember that the chops will continue to cook another 5 degrees after you take them off the heat, so don’t overcook them. Make them just before serving dinner. Serve these chops with simple buttered noodles, spaetzle or roasted potatoes. A California zinfandel, a gewurztraminer or a fruity rose would make a nice wine accompaniment.

Braised Pork Chops with Dried Fruit and Apple Brandy

Serves 6

For the sauce:

1 cup diced dried apricots

1/2 cup dried cherries

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