Pork Chops With Cranberry Pan Sauce

• 6 boneless pork loin chops (4 ounces each)
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 2 teaspoons cornstarch
• 1 cup cranberry-apple juice
• 2 teaspoons honey
• 3/4 cup dried cranberries
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh parsley
• 3 cups hot cooked brown rice

1. Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops over medium heat, 3-5 minutes per side. Remove from pan.
2. In same pan, mix cornstarch, juice and honey until smooth; stir in cranberries and herbs. Bring to a boil, stirring to loosen browned bits from pan; cook until thickened and bubbly, about 2 minutes.
3. Add chops. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145u0b0, 4-5 minutes. Let stand 5 minutes before serving. Serve with rice.

pork loin chops, salt, ground pepper, cornstarch, cranberryapple juice, honey, cranberries, tarragon, parsley, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/pork-chops-with-cranberry-pan-sauce/ (may not work)