These colorful, sweet-tart chops deliver a tasty punch with every bite!
—KATIE SHIREMAN AUDUBON, PA
PREP: 15 MIN. + MARINATING • COOK: 15 MIN. • MAKES: 2 SERVINGS
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. Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each of apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight.
2. Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides.
3. Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce the heat; simmer, covered, 7-10 minutes or until a thermometer inserted in the pork reads 145° and the apple is tender, turning once. Let stand 5 minutes before serving.
PER SERVING 254 cal., 9 g fat (3 g sat. fat), 55 mg chol., 181 mg sodium, 21 g carb., 4 g fiber, 22 g pro. Diabetic Exchanges: 3 lean meat, 1 1/2 fruit.