You will get rave reviews for this warmly seasoned combination of peaches and cranberries, served with browned pork chops!

  • 4 lean boneless loin pork chops (1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cooking oil
  • 16 ounces canned sliced peaches in light syrup
  • 1 cup fresh or frozen cranberries
  • 3 tablespoons brown sugar
  • 1 tablespoon orange zest
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon cornstarch

Sprinkle chops with salt and pepper. Heat oil in large non-stick skillet over medium-high heat. Brown chops on each side. In a small bowl combine peach syrup, (set peaches aside), cranberries, brown sugar, orange zest, cinnamon, ginger, nutmeg, allspice, and salt.

Stir to blend. Pour into pan and bring to a boil. Reduce heat, cover pan and simmer for 10 - 15 minutes or until cranberries have popped and are tender. Remove pork chops from pan. Mix cornstarch in 1/4 cup cold water and add to the pan. Bring to a boil stirring constantly until mixture thickens. Add peaches to pan and heat through. Add water to thin if sauce is too thick. Serve warm sauce over chops.

Note: Raspberry flavored canned peaches are especially good in this recipe.

Serves 4

Nutritional Information per serving:

  • Calories 370
  • Fat, gm. 10
  • Protein, gm. 36
  • Carb. gm. 34
  • Cholesterol, mg. 110
  • Fiber medium

Reprinted from:

Magic Spices Donna L. Weihofen Senior Nutritionist, University of Wisconsin Hospitals & Clinics