Cranberry-Apple Pork Chops Recipe

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.