- 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
- calories 337
- caloriesfromfat 37 %
- protein 39 g
- fat 14 g
- satfat 3.6 g
- carbohydrate 12 g
- fiber 0.2 g
- sodium 124 mg
- cholesterol 108 mg
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.
Note: Nutritional analysis is per serving.