ORANGE-CRANBERRY PORK CHOPS

6 center-cut pork loin chops, each about 1/2-inch thick
1/4 teaspoon salt
Pepper to taste
1 tablespoon vegetable oil
1 (11 oz) can mandarin oranges in light syrup, drained
1/3 cup dried cranberries
1/2 teaspoon ground cloves*
1/3 cup chicken broth

Sprinkle the chops lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and brown on both sides, in batches if necessary.

Top with oranges and cranberries, sprinkle with cloves and add broth. Reduce heat to low; cover and simmer 15 minutes or until juices run clear when meat is pierced.

*If you don't have ground cloves, substitute ground allspice or 3 or 4 whole cloves (remove cloves before serving).

Servings: 6
From: Heather Andreas, East Liverpool, Ohio
Source: Woman's Day Magazine, November 1, 1999