3/4 c. dried cranberries
1/2 cup hot water
2-3 tbsp. olive oil
4 lean thick cut pork chops
flour
salt, pepper to taste
1/4 cup water
1/2 cup orange juice
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
1/4 cup cold water

Place cranberries in a small bowl or measuring cup with 1/2 cup hot water. Set aside.

Heat oil in a non-stick skillet on medium high. Lightly season pork chops with salt and pepper. Dredge in flour. Brown chops in oil. Lower heat to medium. Cook 10-12 minutes, turning once. Add 1/4 cup water to skillet and quickly cover. Steam chops an addition 5-10 minutes.

While chops are cooking, drain cranberries. Place in saucepan with orange juice, sugar and 1/2 cup water. Bring to a boil.

Lower heat to medium low and simmer for 10 minutes, stirring frequently, taking care not to allow to scorch. Remove from heat.

Stir cornstarch into 1/4 cup cold water; stir until smooth. Slowly stir into the cranberry mixture. Return saucepan to heat and stir for a few minutes until sauce thickens.

Serve chops with sauce.

This is good alone, or served over prepared instant stuffing or hot rice.

Submitted by: Rhoda Meier