Cranberry-Pork Chops

• 4 pork loin chops (about 4 oz. each), cut about 1/2-inch thick and trimmed of all visible fat
• 1/4 tsp. ground black pepper
• 2 tsp. cornstarch
• 3/4 c. apple-cranberry juice
• 1/2 c. dried cranberries
• 1 Tbsp. minced fresh tarragon
• 1 Tbsp. minced fresh parsley
• 1 tsp. honey
• 2 c. hot cooked brown rice

1. Sprinkle both sides of chops with pepper; set aside.
2. Spray an unheated, large nonstick skillet with nonstick spray.
3. Heat the skillet over medium heat.
4. Add the chops and cook for 3 minutes. Turn and cook 2 to 3 minutes, or until no longer pink.
5. Transfer to a plate and set aside.
6. In a small bowl, stir cornstarch into the apple-cranberry juice until dissolved.
7. Then add the juice mixture to the skillet, stirring and scraping to loosen any brown bits from the bottom.
8. Stir in the cranberries, tarragon, parsley and honey.
9. Cook and stir until slightly thickened.
10. Add the chops to the skillet.
11. Spoon the sauce over the chops; cook for 1 to 2 minutes more or until heated through.
12. Serve over rice.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972222 (may not work)