Intrigued, Joy Taylor bought garam masala, an aromatic Indian spice blend, and began to experiment. She particularly likes the mixture with fruit and pork, and serves it with hot cooked rice, drenched with the plentiful sauce. Look for garam masala in Indian markets and specialty food stores. Or use the spice alternatives. Prep and Cook Time: about 30 minutes.
4 center-cut loin pork chops (each about 1 in. thick, 2 1/3 lb. total)
4 teaspoons salad oil
2 tablespoons garam masala (or 1 tablespoon each ground coriander and ground cumin)
2 tablespoons garlic powder
3/4 cup cranberry-raspberry juice blend
1/4 cup fat-skimmed chicken broth
1 tablespoon cornstarch
Salt and pepper
How to Make It
Trim and discard fat from chops. Rinse chops, pat dry, and rub with 1 teaspoon oil.
Mix garam masala and garlic powder. Rub spice mixture all over chops.
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.
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.
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.