Cranberry-Apple Pork Chops Recipe

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Cranberry-Apple Pork Chops Recipe
Cranberry-Apple Pork Chops Recipe photo by Taste of Home
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Cranberry-Apple Pork Chops Recipe

Read Reviews
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Publisher Photo
These colorful, sweet-tart chops deliver seasonal flavors in each bite! —Katie Shireman, Philadelphia, Pennsylvania
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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

Combine the cinnamon, nutmeg and pie spice; rub over chops. Pour 1/2 cup apple juice and 1/2 cup cranberry juice into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain chops and discard marinade. In a large nonstick skillet coated with cooking spray, brown chops in oil over medium heat for 3-4 minutes on each side.
Add the apple, cranberries, salt and remaining juices. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until chops and apple are tender, turning once. Yield: 2 servings.
Originally published as Cranberry-Apple Pork Chops in Healthy Cooking December/January 2010, p62

Nutritional Facts

1 pork chop with 3/4 cup sauce: 254 calories, 9g fat (3g saturated fat), 55mg cholesterol, 181mg sodium, 21g carbohydrate (14g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

  • 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
  1. Combine the cinnamon, nutmeg and pie spice; rub over chops. Pour 1/2 cup apple juice and 1/2 cup cranberry juice into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain chops and discard marinade. In a large nonstick skillet coated with cooking spray, brown chops in oil over medium heat for 3-4 minutes on each side.
  3. Add the apple, cranberries, salt and remaining juices. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until chops and apple are tender, turning once. Yield: 2 servings.
Originally published as Cranberry-Apple Pork Chops in Healthy Cooking December/January 2010, p62

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Reviews forCranberry-Apple Pork Chops

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MY REVIEW
swatdocwife User ID: 4949528 185401
Reviewed Nov. 9, 2012

"My husband and I thought this recipe had good flavor and is healthy too."

MY REVIEW
sarasandefur User ID: 4369827 185287
Reviewed Oct. 27, 2011

"I doubled this recipe for my family of four, but we couldn't even finish the meal. The cranberries were so tart my mouth puckered up, and the cinnamon/nutmeg/pie spice rub made the chops taste even more bitter. Not a keeper."

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