6 (1 1/2 inch thick) pork chops
Salt and pepper, to taste
1/2 c. orange, lime, lemon, Honey Dijon, red wine, champagne, Hot Swedish style or apricot mustard
1 c. red wine vinegar
1/4 c. butter
1/4 c. chopped shallots
2 tbsp. flour
2 tbsp. chicken broth
3 tbsp. whole cranberry sauce
1 tbsp. chopped parsley

Place pork chops in shallow dish. Season with salt and pepper. Mix mustard and vinegar. Pour over pork chops. Cover and marinate overnight.

Preheat oven to 425 degrees F. Brown drained pork chops in butter. Remove from pan and saute shallots. Stir in flour and chicken broth; when thickened add remaining ingredients. Pour mixture over chops. Bake for 20-25 minutes. Serves 6.