4

boneless loin pork chops, trimmed of fat

¼

tsp

black pepper

½

cup

chicken stock

2

cups

jellied cranberry sauce

1

Tbs

honey

1/8

tsp

ground ginger

1/8

tsp

ground cinnamon

1

Sprinkle both sides of pork chops with pepper. Spray heavy non-stick skillet with cooking spray, place over medium heat until hot. Add pork chops.

2

Cook three minutes each side or until browned. Add chicken stock, cover and cook 12-15 minutes or until tender, turning once.

3

In small bowl, combine remaining ingredients, blend well. Pour over chops. Cook 1 minute, turning chops to glaze. Place chops on platter, spoon cranberry mixture over top.