Cranberry-Pork Chops

1. 1

   Sprinkle both sides of chops with pepper; set aside.

2. 2

   Spray an unheated, large nonstick skillet with nonstick spray.

3. 3

   Heat the skillet over medium heat.

4. 4

   Add the chops and cook for 3 minutes. Turn and cook 2 to 3 minutes, or until no longer pink.

5. 5

   Transfer to a plate and set aside.

6. 6

   In a small bowl, stir cornstarch into the apple-cranberry juice until dissolved.

7. 7

   Then add the juice mixture to the skillet, stirring and scraping to loosen any brown bits from the bottom.

8. 8

   Stir in the cranberries, tarragon, parsley and honey.

9. 9

   Cook and stir until slightly thickened.

10. 10

    Add the chops to the skillet.

11. 11

    Spoon the sauce over the chops; cook for 1 to 2 minutes more or until heated through.

12. 12

    Serve over rice.

No additional tips available.