Cranberry-Kissed Pork Chops

6 boneless pork loin chops (5 ounces each)
1/4 teaspoon coarsely ground pepper
1/3 cup jellied cranberry sauce
4 1/2 teaspoons stone-ground mustard
3 Tablespoons dried cranberries
2 Tablespoons raspberry vinegar

Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, brown chops on both sides over medium-high heat.

Combine cranberry sauce and mustard; spoon over chops. Reduce heat, cover and cook for 6 to 8 minutes or until a meat
thermometer reads 160 degrees F. Remove chops and keep warm. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil and cook until liquid is reduced to about 1/2 cup. Serve with chops.

Makes 6 servings.