Yield: 6 servings

1 cup diced dried apricots

1/2 cup dried cranberries

1 cup apple juice

1/2 cup water

3 tablespoons unsalted butter, divided

2 leeks, white and light green part, cleaned and finely chopped

1 medium pear, peeled, cored and chopped into 1-inch pieces

1 cup beef or chicken broth

Salt

Freshly ground black pepper

2 tablespoons vegetable oil

6 center-cut bone-in pork chops, 1 1/2 inches thick (about 3/4 pound each)

1/2 cup apple brandy

2 teaspoons grainy mustard

2 tablespoons finely chopped parsley, for garnish

1. Combine apricots, cranberries, apple juice and water in a saucepan. Bring to a boil over high heat. Remove from the heat and let soften for 10 minutes.

2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Sauté leeks for about 5 to 7 minutes or until softened and lightly browned. Add pear and sauté 2 to 3 minutes or until nicely coated.

3. Add fruit mixture and broth. Simmer over medium heat for 5 minutes or until slightly thickened. Add salt and pepper to taste. Set sauce aside.

4. In another large skillet, melt the remaining 1 tablespoon butter with oil over medium-high heat. Season pork chops with salt and pepper. Sauté chops for about 5 minutes, then turn over with tongs. Continue cooking until browned and just cooked through, about 3 minutes longer. Place the chops on a platter and cover with foil.

5. Discard the drippings from the skillet. Over medium heat, add apple brandy to the skillet; deglaze the skillet by scraping up the brown bits. Add the reserved fruit sauce and mustard and bring to a simmer, stirring, for 3 minutes or until the alcohol has burned off. Add salt and pepper to taste.

6. Return the pork chops to the pan and spoon sauce over the chops. Braise for about 3 more minutes or until the pork is heated through but still tender. Garnish with parsley and serve immediately.

Per serving: 585 calories; 28g fat (43 percent calories from fat); 10g saturated fat; 169mg cholesterol; 50g protein; 35g carbohydrate; 27g sugar; 3.5g fiber; 290mg sodium; 84mg calcium; 1,060mg potassium.