Pork lends itself to many flavors, but goes very well with fruit. Serve these sauced chops with spinach salad, green beans and corn muffins. Continue the berry flavor with fresh strawberries dipped in balsamic vinegar.

It's the Berries Pork Chops

4 boneless pork chops, 1-inch thick
Olive oil
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter
1/2 cup cran-raspberry juice
2 tablespoons balsamic vinegar
1/2 cup seedless raspberry jam

1. Heat a large heavy skillet over medium-high heat. Brush each chop lightly with olive oil and cook chops for 9 to 10 minutes, turning occasionally, until evenly browned on both sides and just done. Remove chops to a serving platter; keep warm.
2. In a small bowl combine brown sugar, cornstarch, cinnamon and nutmeg.
3. Melt butter in skillet and stir in brown sugar mixture. Add juice and vinegar. Cook, stirring constantly, until sauce thickens. Stir in jam; cook and stir for 1 minute more.
4. Spoon sauce over chops.

Serves 4.

Nutrition Facts: Calories 328 calories Protein 23 grams Fat 11 grams Sodium 95 milligrams Cholesterol 76 milligrams

Recipe provided courtesy of Pork: The Other White Meat.