Tex Mex Pork Chops
4 boneless pork chops, about 4 ounces each
1 16-ounce can whole berry cranberry sauce
1 to 2 fresh jalapeno peppers, seeded and chopped
1 green onion, sliced
1 tablespoon fresh cilantro, chopped
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. Serves 4.