• 4 New York (top loin) pork chops, 3/4-inch thick
  • 1/4 teaspoon black pepper
  • 1/4 cup apple cider, OR juice
  • 1/2 cup whole-berry cranberry sauce
  • 2 tablespoons honey
  • 2 tablespoons frozen orange juice concentrate
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops 2-3 minutes on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. 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.

Serves 4

These chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower.

Calories: 230 calories

Protein: 22 grams

Fat: 6 grams

Sodium: 41 milligrams

Cholesterol: 55 milligrams

Saturated Fat: 1 grams

Carbohydrates: 27 grams

Fiber: 1 grams