Pork with Cranberry-Apple Salsa

The salsa can be made ahead and stored in the refrigerator for up to 3 days. This is also good with chicken breast halves.


4 servings (serving size: 1 chop and 1/3 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 223
Caloriesfromfat 19 %
Fat 4.7 g
Satfat 1.7 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 17.2 g
Carbohydrate 28.6 g
Fiber 0.9 g
Cholesterol 46 mg
Iron 0.7 mg
Sodium 196 mg
Calcium 27 mg


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
Cooking spray


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.

Nancy Hughes,

Cooking Light

June 2004
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