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1
Sprinkle the chops on both sides with salt and pepper.
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2
Peel the orange and cut it crosswise into 4 slices of equal thickness.
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3
Cut each slice into 8 equal-size pieces.
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4
Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely.
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5
There should be about 1 1/2 cups.
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6
Dredge the chops on both sides in flour and shake off excess.
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7
Heat the oil in a heavy skillet large enough to hold the chops in one layer.
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8
When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes.
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9
Turn the chops and cook until browned on the other side, about 5 minutes.
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10
Reduce the heat.
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11
Cover and simmer 12 minutes.
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12
Transfer the chops to a warm serving platter and pour off the fat from the skillet.
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13
Add 1 tablespoon of the butter to the skillet and when it is melted add the onion.
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14
Cook, stirring, until wilted.
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15
Add the brown sugar and stir to dissolve.
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16
Add the vinegar and tomato paste and stir until blended.
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17
Add the cranberry and orange mixture and the broth.
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18
Stir to blend.
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19
Add any liquid that has accumulated around the chops.
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20
Let simmer about 1 minute.
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21
Stir in the remaining 1 tablespoon of butter.
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22
Pour the sauce over the chops and sprinkle with parsley.
