Instructions: "Thin" pork chops: "Thinning" meat is easy. Just trim off and discard any excess fat, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4- to 1/3-inch thick. Just dont pound hard enough to tear the meat.

Melt butter or margarine and olive oil in a 10- to 12-inch nonstick frying pan over medium-high heat. When butter sizzles, add pork (if all the meat wont fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm.

Mix beef broth, cranberries, orange juice concentrate, Dijon mustard, and cornstarch until smooth. Add to pan and bring to a boil over high heat, stirring constantly; boil until slightly thickened, about 1 minute, then pour over pork.

This recipe yields 4 servings.

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