How to make it

  • Trim fat from meat. Sprinkle chops lightly with pepper. In a 12-inch skillet, cook chops in hot fat over medium-high heat about 2 minutes per side. Drain off fat.
  • Pour apple juice over chops. Bring to a boil, reduce heat and simmer, covered for 5-6 minutes or till no pink remains and juices run clear. Transfer pork chops to a plate and keep warm. Reserve 1/2 C. juices from skillet.
  • For sauce, stir together cranberry sauce, green onion, cornstarch (I dissolved this in about 2 tsp. apple juice to prevent clumping), brown sugar and orange peel. Stir into reserved juices in skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. To serve, spoon sauce over chops.

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