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.

Yield: 4 servings (serving size: 1 chop and 1/3 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 19%
  • Fat: 4.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.2g
  • Carbohydrate: 28.6g
  • Fiber: 0.9g
  • Cholesterol: 46mg
  • Iron: 0.7mg
  • Sodium: 196mg
  • Calcium: 27mg


  • 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


  1. Combine apple, crushed fruit, lemon rind, lemon juice, and ginger.
  2. 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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