The salsa can be made ahead and stored in the refrigerator for up to 3 days. This is also good with chicken breast halves.
1 cup diced Granny Smith apple
3/4 cup cranberry-orange crushed fruit (such as Ocean Spray)
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
3/4 teaspoon bottled minced fresh ginger
4 (6-ounce) bone-in center-cut pork chops
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
How to Make It
Combine apple, crushed fruit, lemon rind, lemon juice, and ginger.
Heat a large nonstick skillet over medium-high heat. Sprinkle chops with salt, pepper, and allspice. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with salsa.
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