Yield
Makes 4 servings

How to Make It

Step 1

Trim and discard fat from chops. Rinse chops, pat dry, and rub with 1 teaspoon oil.

Step 2

Mix garam masala and garlic powder. Rub spice mixture all over chops.

Step 3

Place a 10- to 12-inch nonstick frying pan over medium-high heat. Add remaining 1 tablespoon oil and swirl to coat pan. Set chops in pan and brown well on each side, pressing meat flat with a spatula if needed to get even color, 2 to 3 minutes a side.

Step 4

Stir cranberry-raspberry juice blend and broth into pan. Bring to a boil over high heat. Cover and simmer over low heat, turning once, until chops are no longer pink in center (cut to test), 15 to 18 minutes total. With a slotted spatula, transfer chops to a platter; keep warm.

Step 5

Mix 2 tablespoons water with cornstarch; stir into pan, then stir over high heat until boiling, 2 minutes. Pour over chops. Add salt and pepper to taste.

Step 6

Note: Nutritional analysis is per serving.

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