Heat the oil in a skillet with a tight-fitting lid over medium heat; brown chops on both sides. Add cranberry sauce, reduce heat, cover and simmer until chops are cooked through.
Add water as needed to keep chops from drying out.
Notes
SERVING SUGGESTION: Steamed red potatoes and steamed broccoli.VEGETARIAN: Use non-breaded faux chicken patties instead of pork chops.KOSHER: Use boneless skinless chicken thighs instead of pork chops.GLUTEN FREE: Make sure cranberry sauce is gluten free.NUTRITION per serving: 331 Calories; 10g Fat; 31g Protein; 29g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Fat; 2 Other Carbohydrates. Points: 8