Ingredients
3 teaspoons ground cinnamon1-1/2 teaspoons ground nutmeg1/2 teaspoon pumpkin pie spice2 boneless pork loin chops (4 ounces each)1/2 cup plus 2 tablespoons unsweetened apple juice, divided1/2 cup plus 2 tablespoons cranberry juice, divided1 teaspoon canola oil1 medium apple, peeled and finely chopped1 cup chopped fresh cranberries1/8 teaspoon salt
Preparation
Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides.
Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.
