4 4 ounce boneless pork chops
1 8-ounce bottle reduced-calorie French dressing
1 package dry onion soup mix
1 16-ounce can whole cranberry sauce
In large nonstick skillet, brown pork chops on one side over medium-high heat. In a medium bowl, stir together remaining ingredients to mix well. 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 or noodles, if desired.
Source: “National Pork Producers Council” S(Internet address): “http://www.nppc.org”