Adding sangria gives pork chops that special something

Icame across bottled sangria at the market and was inspired by its fruity, spiced notes — perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish.

If sangria is not available, here’s a simple substitute that mimics some of the sangria flavor. Mix 1 cup red wine with 2 teaspoons ground cinnamon, and 1/4 cup orange juice.

HELPFUL HINTS:

One tablespoon ground ginger can be used instead of fresh ginger.

Sangria Pork Chops

Yield 2 servings. Recipe by Linda Gassenheimer

2 teaspoons olive oil

2 6-ounce boneless pork loin chops

1 cup sangria

2 teaspoons cornstarch

2 tablesp