Instructions: In small saucepan with boiling water, add cranberries and sugar. Cook until cranberries pop. In saucepan, combine quick cooking rice and broth. Cook until rice is tender. Set aside and keep covered. Arrange chops in large skillet over medium heat. In 2-cup measure, combine red wine, salad oil, garlic cloves, oregano, salt and pepper. Pour 2-cup mixture over chops, turning to coat. Cook on both sides until cooked.

Serve chops with warm cranberry over rice. Approximately 10 minutes.

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