Cranberry Sauce Pork Chops

Sprinkle the chops on both sides with salt and pepper.

Peel the orange. Chop the orange and cranberries coarsely with a knife or in a food processor. A food processor is much easier for cutting up cranberries because they tend to roll from under the knife edge.

Heat oil in a skillet and when the oil is hot add the chops and cook until brown on one side, about 8 minutes. Turn and brown on the other side, about 5 minutes. Reduce heat. Cover and simmer 12 to 15 minutes.

Transfer the chops to a warm platter and pour the drippings from the skillet into a glass measure cup. Skim off fat and set juices aside.

Add a tablespoon of butter to the skillet. Melt, then add onion. Cook, stirring, until limp. Add brown sugar and stir until it looks wet and syrup consistency. Add vinegar and tomato paste. Stir until blended.

Add orange cranberry mixture and broth. Add any liquid that has accumulated on the chop platter plus the dripping juices in the measure cup. Stir to blend. Simmer about 2 to 3 minutes.

Pieces of cranberry in the sauce will still show the deep, dark red hue of the cranberry skin. The surrounding sauce will have a dull tomato red color. Stir in remaining butter.

Pour sauce over chops. Sprinkle with fresh parsley.