Easy Cranberry Mustard Pork Chops

• 4 pork chops, with bone
• 5 teaspoons Dijon mustard
• 1/3 cup cranberry juice
• 1 garlic clove, minced
• salt and pepper, to taste

1. In a bowl, combine the cranberry juice, mustard, and garlic.
2. In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid.
3. Cover the dish and refrigerate it all for at least 1 hour.
4. Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine).
5. Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy)
6. Season to taste with salt and pepper.
7. Makes 4 servings.
8. Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)

pork chops, mustard, cranberry juice, garlic, salt

Taken from www.food.com/recipe/easy-cranberry-mustard-pork-chops-52097 (may not work)