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