Here’s a rich-tasting dish with bold flavors that come together really well. Quick and special, it’s a terrific choice for both family and unexpected guests. —Lisa Herring Bridges, Atlanta
- 1 medium apple, peeled and thinly sliced
- 2 tablespoons dried cranberries
- 2 tablespoons Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon dried thyme
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon dried rosemary, crushed
- 1/8 teaspoon pepper
- Dash salt
- Dash ground nutmeg
- 4 boneless pork loin chops (4 ounces each)
- 1 tablespoon butter
- In a small bowl, combine first 12 ingredients. In a large skillet coated with cooking spray, brown pork chops in butter. Stir in fruit mixture. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until a thermometer reads 145°. Yield: 4 servings.
Originally published as Pork Chops with Cranberry Dijon Sauce in Healthy Cooking February/March 2011, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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