4 boneless pork chops, 3/4 inch thick
1/4 tsp. freshly ground pepper
1/4 c. apple cider or juice
1/2 c. whole cranberry sauce
2 Tbsp. honey
2 Tbsp. frozen orange juice concentrate
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
Spray a large, nonstick skillet with nonstick coating. Heat over
medium-high heat. Sprinkle both sides of chops with pepper. Brown
chops on each side in hot skillet. Add apple cider. Cover tightly;
cook over low heat for 5-6 minutes or until chops are done. Drain
off juices. In a small bowl, combine cranberry sauce, honey,
orange juice concentrate, ginger and nutmeg. Pour over chops.
Cook for 1-2 minutes, until heated through. Serve with baked sweet
potatoes and steamed cauliflower. Serves 4.
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