Pork with Spicy Orange Cranberry Sauce

This is a new recipe I tried in a cookbook for diabetics and it was amazing.  My husband was recently diagnosed as prediabetic borderline diabetic, so we've been trying to adjust how we both eat so that hopefully he won't need to take insulin for a good long while.  A friend and coworker of mine saw this book on clearance at B&N and picked it up for us.  This recipe was super easy and quick enough for a rushed weeknight after work.  Recipe is courtesy of Diabetic Holiday Recipes copyright 2010.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp salt
1/4 tsp black pepper
4 boneless pork chops (about 1 pound)
1 tbsp canola oil
1 cup whole-berry cranberry sauce (I used the jellied sauce with no whole cranberries & it was just as good)
1/2 tsp grated orange peel
1/4 tsp ground cinnamon
1/8 tsp red pepper flakes

1. Combine chili powder, cumin, allspice, salt, and black pepper in small bowl; mix well.  Sprinkle evenly over both sides of pork chops.

2. Heat oil in large nonstick skillet over medium heat.  Add pork; cook 4-5 minutes on each side or until barely pink in center.

3. Combine cranberry sauce, orange peel, cinnamon, and red pepper flakes in a small bowl; mix well.  Serve sauce with pork chops.

Enjoy!
Yankee Noodle

Aloha Pork Chops

Oh this is a good one people! A little bit Hawaiian, a little bit just pure yummy! I hope you enjoy!

Ingredients:  

1 tablespoon lemon-pepper seasoning

4 boneless pork loin chops (3/4 inch thick)

1 teaspoon plus 2 tablespoons olive oil, divided

1 cup sweet-and-sour sauce

1 can (20 ounces) pineapple chunks, drained

1/2 medium green pepper, julienned

1/2 cup chopped red onion

6 cups cold cooked rice

1/4 cup stir-fry sauce

Directions:

1. Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon oil over medium-high heat; remove and set aside. Drain skillet; add sweet-and-sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear. 
2. Meanwhile, in another skillet, saute the green pepper and onion in remaining oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork chops.

We're enjoying this tonight with a little bit of Rosemount Shiraz Cab... its yummy!

Cheers!

~Vino Vixen~