Cranberry-Onion Pork Chops
An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.
boneless, 4 ounces each
salad dressing, french
onion soup mix
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.