Ingredients

• 6 boneless pork loin chops (approximately 4 ounces each)
• 1/4 teaspoon of coarsely ground black pepper
• 2 teaspoons cornstarch
• 1 cup cranapple juice
• 2 teaspoons honey
• 3/4 cup dried, sweetened cranberries
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh parsley, minced
• 3 cups brown rice, cooked

Preparation

1. Sprinkle pepper over pork chops.
2. Coat a large nonstick skillet with cooking spray. Cook chops over medium heat for 3 to 4 minutes on each side or until lightly browned.
3. Remove chops from skillet and keep warm.
4. In a small bowl, mix cornstarch, juice and honey until smooth.
5. Add to skillet, stirring to loosen browned bits.
6. Stir in cranberries, tarragon and parsley.
7. Bring mixture to a boil; cook 2 minutes longer or until thickened and bubbly.
8. Return pork loins to pan. Reduce heat; cover and simmer for 4 to 6 minutes or until meat thermometer reads 160° F.
9. Serve over hot cooked brown rice.

Helpful hints

• Prepare rice while pork chops are browning.
• Adjust pepper to taste.
• For a lower protein diet, reduce the pork chop portion to match your meal plan.