These colorful, sweet-tart chops deliver seasonal flavors in each bite! —Katie Shireman, Philadelphia, Pennsylvania
- 3 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 2 boneless pork loin chops (4 ounces each)
- 1/2 cup plus 2 tablespoons unsweetened apple juice, divided
- 1/2 cup plus 2 tablespoons cranberry juice, divided
- 1 teaspoon canola oil
- 1 medium apple, peeled and finely chopped
- 1 cup chopped fresh cranberries
- 1/8 teaspoon salt
- Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight.
- Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides.
- Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving. Yield: 2 servings.
Originally published as Cranberry-Apple Pork Chops in Healthy Cooking December/January 2010, p62
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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