6 center-cut pork loin chops (each 1/2-inch thick)
1/4 tsp. salt
pepper to taste
1 tbsp. vegetable oil
1 (11 oz.) can mandarin oranges, drained
1/3 c. dried cranberries
1/3 c. chicken broth

Sprinkle the chops with the salt and pepper. Heat oil in a large skillet over medium heat. Add chops; brown on both sides. Top with oranges and cranberries. Add broth. Reduce heat to low. Cover and simmer 15 minutes or until juices run clear.

Serves 6.

Serve with couscous or rice and carrot-raisin salad.