Cranberry-Apple Pork Chops

• 3 teaspoons ground cinnamon
• 1-1/2 teaspoons ground nutmeg
• 1/2 teaspoon pumpkin pie spice
• 2 boneless pork loin chops (4 ounces each)
• 1/2 cup plus 2 tablespoons unsweetened apple juice, divided
• 1/2 cup plus 2 tablespoons cranberry juice, divided
• 1 teaspoon canola oil
• 1 medium apple, peeled and finely chopped
• 1 cup chopped fresh cranberries
• 1/8 teaspoon salt

1. Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight.
2. Drain chops, discarding marinade. In a
3. coated with cooking spray, heat oil over medium heat; brown chops on both sides.
4. Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145u0b0 and apple is tender, turning once. Let stand 5 minutes before serving.

ground cinnamon, ground nutmeg, pumpkin pie spice, pork loin chops, apple juice, cranberry juice, canola oil, apple, fresh cranberries, salt

Taken from www.tasteofhome.com/recipes/cranberry-apple-pork-chops/ (may not work)