- 4 4-ounce boneless pork chops
- 1/4 cup canned jalapeños, chopped
- 1 green onion, sliced
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon lime juice
In a large nonstick skillet, brown pork chops on one side over medium-high heat. In a medium bowl, stir together remaining ingredients. Turn chops; pour cranberry mixture over chops in skillet, bring to a boil. Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender.
Serve with rice, if desired. Makes 4 servings.