PORK:
1 teaspoon dried sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless pork loin chops, 3/4-inch thick
Cooking spray
SAUCE:
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice cocktail
1 tablespoon seedless raspberry jelly
To prepare pork, combine first 4 ingredients; rub evenly over pork.
Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 5 minutes on each side or until almost cooked through. Remove to plate and cover with foil to keep warm.
Then add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly; cook 8 minutes or until mixture is slightly thick, stirring occasionally. If not thick enough add, mixture of corn starch and water (1 teaspoon starch in 1 tablespoon of water), mix into sauce and cook an additional minute or two.
Return pork to pan and coat with sauce, cooking for an additional minute to heat through. Place pork on separate plates and divide sauce over each piece.
Adapted from Cooking Light