Ingredients Jump to Instructions ↓

  1. 3 teaspoons ground cinnamon

  2. 1-1/2 teaspoons ground nutmeg

  3. 1/2 teaspoon pumpkin pie spice

  4. 2 boneless pork loin chops (4 ounces each )

  5. 1/2 cup plus 2 tablespoons unsweetened apple juice, divided

  6. 1/2 cup plus 2 tablespoons cranberry juice, divided

  7. 1 teaspoon canola oil

  8. 1 medium apple, peeled and finely chopped

  9. 1 cup chopped fresh cranberries

  10. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  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. 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.


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