Pork Chops With Cranberry Mustard Sauce

• 4 (6 ounce) pork chops
• 4 teaspoons Dijon mustard
• 1/4 cup cranberry mustard, sauce recipe follows
• nonstick cooking spray
• salt, to taste
• fresh ground black pepper, to taste
• CRANBERRY MUSTARD SAUCE
• 1 (12 ounce) package fresh cranberries or (12 ounce) package frozen cranberries, about 4 cups
• 1 cup water
• 1 cup sugar
• 1/2 cup chopped pecans
• 4 teaspoons Dijon mustard

1. Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
2. Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.

pork chops, mustard, cranberry mustard, nonstick cooking spray, salt, fresh ground black pepper, fresh cranberries, water, sugar, pecans, mustard

Taken from www.food.com/recipe/pork-chops-with-cranberry-mustard-sauce-505000 (may not work)