Pork Chops With Cranberry Horseradish Sauce

• 2 lbs boneless sirloin pork chops
• 1 (13 ounce) jar cranberry horseradish (cranberry horseradish sauce from Stonewall Kitchen ( stonewallkitchen.com)
• 1/3 cup chili sauce
• 1/2 cup brown sugar
• 1 tablespoon Dijon mustard (or deli-style)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil

1. Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
2. Put the flour, salt, and pepper in a bag.
3. Heat a large covered skillet, add the oil.
4. Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
5. Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
6. Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
7. I served with white rice and carrots.

boneless sirloin pork chops, cranberry horseradish, chili sauce, brown sugar, garlic, onion powder, flour, salt, black pepper, vegetable oil

Taken from www.food.com/recipe/pork-chops-with-cranberry-horseradish-sauce-352867 (may not work)