8 pork rib chops, 3/4 inch thick
2 tbsp. shortening
1 (16 oz.) whole cranberry sauce
1/2 c. bottled barbecue sauce
1/4 c. water
2 tbsp. cornstarch
1/4 c. cold water
Hot cooked rice

In a large skillet, brown chops in hot shortening; season with salt and pepper. Drain off excess fat. Combine cranberry sauce, barbecue sauce and the first 1/4 cup water; pour over chops. Cover and simmer until chops are tender, 45 to 50 minutes. Remove chops to warmed platter; keep hot. Combine cornstarch and the cold water; stir into sauce in skillet. Cook and stir until thickened and bubbly. Spoon some sauce over chops; pass additional sauce and serve with rice. Serves 8.