Pork Chops with Apricot Chutney and Orange Sauce

Apricot Chutney:
1½ cups orange juice
2/3 cup sugar
12oz. dried apricots, chopped
½ cup dried sweet cherries, chopped
½ cup golden raisins
2 tbsp. fresh minced ginger
¾ tsp. coriander
¾ tsp. cumin
¼ tsp. salt
1/8 tsp. allspice
2 tsp. lime juice

Mix orange juice and sugar in a saucepan and cook until sugar dissolved. Add
all the dried fruit and seasonings. Bring to boiling, then simmer 10 minutes
or until apricots are tender, stirring occasionally. Transfer to a bowl
and stir in lime juice. Let stand for 2 hours at room temperature.

Meanwhile: Season desired amount of pork chops and brown well in a skillet
until doneness is desired. Transfer pork to a plate and keep warm.

Orange Sauce:
¼ tsp. minced garlic
½ cup Marsala
½ tsp. cornstarch
½ cup orange juice 1/3 cup chicken broth
2 tbsp. orange peel
3 tbsp. margarine
1 tbsp fresh minced basil

Sauté garlic with drippings from pork in the same skillet. Add Marsala and
bring to a boil. Cook and stir until mixture is reduced by half.

In bowl, mix cornstarch, orange juice, broth, and peel until blended. Stir in
hot mixture. Simmer, uncovered 5 minutes. Remove from heat, add margarine,
basil, whisking until smooth.

Serve pork with Chutney and Orange Sauce.