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1
Arrange the pork chops in a single layer in a shallow dish.
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2
In a small bowl, add the mustard and cranberry sauce and stir to combine.
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3
Brush the mustard mixture evenly over both sides of the chops.
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4
Cover and refrigerate for 1 to 12 hours, turning occasionally.
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5
Coat a large frying pan over medium heat with nonstick cooking spray.
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6
When the pan is hot add the chops.
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7
Partially cover and cook for 10 minutes.
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8
Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer.
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9
Season with salt and pepper, to taste, and transfer to a serving platter.
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10
A viewer, who may not be a professional cook, provided this recipe.
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11
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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12
Wash and pick over the cranberries.
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13
In a medium saucepan over medium heat, add the water and the sugar.
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14
Bring to a boil, stirring until the sugar dissolves.
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15
Add the cranberries and return to a boil.
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16
Reduce the heat and simmer until the cranberries burst, about 10 minutes.
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17
Stir in the pecans and the mustard and transfer to a small bowl.
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18
Let cool completely at room temperature, then cover and refrigerate until ready to use.
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19
The sauce will thicken as it cools.
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20
Yields: 2 1/4 cups
