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Cranberry-Apple Pork Chops

 Cranberry-Apple Pork Chops
These colorful, sweet-tart chops deliver seasonal flavors in each bite! —Katie Shireman, Philadelphia, Pennsylvania
2 ServingsPrep: 15 min. + marinating Cook: 15 min.

Ingredients

  • 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

Directions

  • 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.

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Cranberry-Apple Pork Chops (continued)

Nutritional Facts: 1 pork chop with 3/4 cup sauce equals 254 calories, 9 g fat (3 g saturated fat), 55 mg cholesterol, 181 mg sodium, 21 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.