Instructions: Place the pork chops in a single layer in a shallow, nonreactive dish. In a small bowl, stir together the mustard and cranberry juice. Brush the mustard mixture evenly over the chops. Cover and refrigerate for 1 hour, turning occasionally.

Coat a large frying pan with nonstick cooking spray and place over medium-high heat. When the pan is hot, add the chops. Cover partially and cook 10 minutes. Uncover, turn over the chops and cook, uncovered, on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.