4

shoulder pork chops; 2cm thick

¼

tsp

freshly ground black pepper

¼

cup

apple juice

½

cup

cranberry sauce

2

Tbs

honey

2

Tbs

orange juice

¼

tsp

ground ginger

1/8

tsp

ground nutmeg

1

Spray a large non stick skillet with non stick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper.

2

Brown chops on each side in hot skillet. Add apple cider. Cover tightly, cook over low heat for 5-6 minutes or until chops are just done. Drain off juices.

3

In a small bowl combine cranberry sauce, honey, orange juice, ginger and nutmeg. Pour over chops. Cook for 1-2 minutes, until heated through.