8 pork loin chops, 3/4 inch thick
2 tbsp. shortening
Salt, pepper, ground cloves, nutmeg
1 (16 oz.) whole cranberry sauce
1/2 c. barbecue sauce
1/4 c. water
1/4 tsp. cornstarch
2 tbsp. cold water

In skillet, brown chops seasoned with salt, pepper, cloves and nutmeg. Drain excess fat. Combine cranberry, barbecue and 1/4 cup water. Pour over chops. Cover and simmer 1 hour. Remove chops to plate and keep warm. Combine cornstarch and 2 tablespoons water, stir into sauce in skillet. Cook until thickened. Serve over rice.