Cranberry-Sauced Pork Chops

This sauce is a delicious - and quick - way to use up some of the cranberry sauce left over from the holidays.

Ingredients:

6 pork loin chops, about 3/4-inch thick

pepper

1 Tbsp margarine or butter

1/2 cup apple juice

1 cup cranberry sauce

2 Tbsp sliced green onion

2 tsp. cornstarch

1 tsp. brown sugar

Trim fat from meat.  Sprinkle chops lightly with pepper.  In a skillet, cook chops in hot margarine/butter over medium-high heat about 4 minutes or till brown, turning once.  Drain off fat.

Pour apple juice over chops.  Bring to boiling.  Reduce heat.  Simmer, covered, for 5 to 6 minutes or till no pink remains in chops and juices run clear.  Transfer pork chops to a platter, reserving 1/2 cup juices in skillet.  Keep warm.

For sauce, stir together cranberry sauce, green onion, cornstarch, and brown sugar.  Stir into reserved juices in skillet.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir 2 minutes more, then serve atop pork chops.