Cranberry-Pork Chops

Directions

1. 1
   Sprinkle both sides of chops with pepper; set aside.
2. 2
   Spray an unheated, large nonstick skillet with nonstick spray.
3. 3
   Heat the skillet over medium heat.
4. 4
   Add the chops and cook for 3 minutes. Turn and cook 2 to 3 minutes, or until no longer pink.
5. 5
   Transfer to a plate and set aside.
6. 6
   In a small bowl, stir cornstarch into the apple-cranberry juice until dissolved.
7. 7
   Then add the juice mixture to the skillet, stirring and scraping to loosen any brown bits from the bottom.
8. 8
   Stir in the cranberries, tarragon, parsley and honey.
9. 9
   Cook and stir until slightly thickened.
10. 10
    Add the chops to the skillet.
11. 11
    Spoon the sauce over the chops; cook for 1 to 2 minutes more or until heated through.
12. 12
    Serve over rice.