6 pork chops
salt and pepper
1 (16 oz.) can whole-berry cranberry sauce
1 tsp. orange peel, grated
2 tsp. cornstarch
6 orange slices

Brown the chops in a skillet. Season with salt and pepper. Combine orange peel and cranberry sauce. Spoon half over the chops in the skillet. Cover and simmer for 40 minutes. Remove chops from skillet. Stir cornstarch into remaining cranberry sauce mixture until smooth. Gradually add to mixture in skillet. Bring to a boil and cook until thickened. Return chops to skillet. Top with orange slices. Baste with sauce. Simmer 5 minutes and serve.

Submitted by: Rita Laurence