6 lg. loin pork chops
1 (1 lb. 14 oz.) can fruit cocktail
1/2 tsp. grated lemon rind
1/3 c. lemon juice
1/4 tsp. crushed tarragon
1 tsp. salt
1/8 tsp. pepper
1 tbsp. cornstarch

Trim excess fat from pork chops; rub large skillet with scraps of fat. Brown chops in hot skillet. Drain fruit cocktail, reserving syrup. Combine reserved syrup, lemon rind, lemon juice, tarragon, salt and pepper; pour over chops. Simmer for 55 to 60 minutes, until chops are tender. Remove chops to heated serving platter. Combine cornstarch and 2 tablespoons cold water. Stir into pan juices; cook, stirring constantly, until thickened and clear. Add fruit; heat for 2 to 3 minutes. Pour sauce over chops; serve.