Latin Pork with Fruit

6 pork loin chops (1 1/2-inch-thick)
2 teaspoons butter
2 teaspoons olive oil
1 cup dried apricot, halved
3/4 cup golden raisins
1/2 cup slivered almonds
3 cups orange juice
1 teaspoon grated orange zest
1 tablespoon grated fresh gingerroot
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
avocado (to garnish)

In a large heavy skillet, melt butter with olive oil over medium-high heat and quickly brown chops on both sides. Remove chops to a deep casserole dish with a lid, mix together all other ingredients and add to casserole dish. Cover and bake at 350 degrees oven for 45 minutes, until pork is tender. Dish may be uncovered for the last 10 to 15 minutes. Serve chops with hot cooked rice, sliced avocado, and the fruited pan juices.