2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon honey
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle all sides of the chops with salt and pepper. Add chops to hot skillet; reduce heat to medium and cook for 8 to 10 minutes or until done (160°F), turning once. Remove chops from skillet; cover with foil to keep warm.
Meanwhile, in a small bowl, combine cranberry sauce, orange juice concentrate, honey, ginger, and nutmeg. Add cranberry mixture to same skillet. Cook, uncovered, for 1 to 2 minutes or until sauce thickens slightly. Serve over pork.
Test Kitchen Tip: To keep the sodium in this dish in check, look for natural pork. If using enhanced pork, omit the salt.