Pork Chops with Cinnamon-Raisin Sauce

4 butterflied pork chops
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
3/4 cup chopped onion
3 cloves garlic, minced
3/4 cup orange juice
2 tablespoons raisins
1 tablespoon capers, rinsed, drained
Fresh orange slices
Parsley sprigs

In small bowl, combine salt, cinnamon, cloves and pepper; blend well. Sprinkle seasoning mixture over each chop.

Heat oil in large skillet over medium-high heat. Add chops; cook 3 minutes per side; place chops on serving platter, cover to keep warm.

In same skillet, add onion and garlic; cook over medium heat 3-4 minutes, stirring frequently. Reduce heat to low.

Add orange juice, raisins and capers; cover and simmer about 5 minutes, stirring occasionally. Spoon onion-raisin mixture over cooked chops. Garnish with orange slices and parsley.

Serves 4
Source: National Pork Board