This came of an inspiration to use up the last of the cranberry sauce left in the fridge from Thanksgiving. But since you probably don't have the same thing in your fridge, it's still easy to make from scratch.
3 good sized pork chops
1 1/2 tsp salt
Freshly ground black pepper to taste
1/2 - 3/4 cup Cranberry Sauce with Lime
1 1/4 - 1 1/2 cups chicken broth, warm
Get out the chops an hour or so before you plan to start cooking them, if you can manage it. Combine the salt and black pepper and mix well. Sprinkle this all over the chops and let sit for a while.
Preheat a braising pan or large skillet over medium heat for a few minutes to get it nice and evenly hot. Add just a little olive oil and turn to the heat to medium-high. Place the chops in the pan, close together but not overlapping. Cook without touching for 2-3 minutes, until nicely browned on one side. Turn over and cook on the other side for another 2-3 minutes. Remove the chops to a plate.
Stir together the cranberry sauce and chicken broth, then add to the hot pan and deglaze it, scraping up all the browned bits stuck to the bottom, which will be full of flavor. Simmer the sauce over medium heat until reduced somewhat, then add the chops back in. They should be no more than about halfway covered with liquid. Turn to the heat to low and simmer for 10-12 minutes, turning the chops once halfway through. Remove from liquid and let rest for a few minutes, then serve.
The braising liquid is delicious. Spoon a little over each chop when serving, and if desired, also over mashed potatoes, polenta, or whatever other accompaniment you have.