Applesauce is the go-to accompaniment for pork chops, pork roast, pork tenderloin, etc. But, with just a little effort, you can raise your cooking game and serve Roasted Fruit instead of applesauce with pork (or even Chicken). It is a simple dish that draws rave reviews from your guests.
We ran across this dish at the Fitz Restaurant in Milwaukee (https://www.thefitzmke.com/ & #thefitzmke). Pork Chops with Roasted Fruit. Of course, they had me at pork chops, but I was intrigued by the roasting of fruit. It turned out to be a terrific compliment to the pork chop. And seemed very simple to copy and make at home. We have served it multiple times over the last few months, and it is always a hit.
INGREDIENTS (serves 4-6)
- 2 Peaches (or Nectarines) – should be close to ripe
- 2 Pears – should be close to ripe
- 2 Plums – ripeness less of an issue with plums
- 1 small bag Kumquats, each one cut in half (if you can find them. If not, use dried apricots) [These fruits are as much for color contrast as taste]
- ½ cup currants or golden raisins
- 1 bag frozen pitted cherries
- Optional – any other fruit you like or that are in season
- 1 Tbsp of sugar
- 1 tbsp of Orange Juice
- Frozen cherries need to defrost. This should be done an hour or so before cooking. Do not drain, keep the juice with the cherries.
- Pre-Heat oven to 375.
- Cut the combo of Peaches, Pears, Plums, and other large fruit into bite size pieces. Discard the pits.
- Cut any Kumquats in half. (Dried apricots can stay in one piece).
- Add all of the fruit into a glass baking pan or any oven-proof baking dish or pan.
- Sprinkle the sugar over the fruit and add the OJ. Mix all ingredients together.
- Bake 30-35 minutes uncovered, turning the fruit about half way through.
- Remove from oven and cover with aluminum foil.
- Fruit will continue to soften and release their juices, as you continue the meal preparation.
- Serve warm or at room temperature, with your pork or chicken dish.