Tex Mex Pork Chops

4 boneless pork chops, about 4 ounces each
1 16-ounce can whole berry cranberry sauce
1 to 2 fresh jalapeno peppers, seeded and chopped
1 green onion, sliced
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime juice

In a large nonstick skillet, brown pork chops on one side over medium-high heat. In a medium bowl, stir together remaining ingredients. 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, if desired. Serves 4.

Photo courtesy of Ocean Cranberries Inc. and National Pork Producers Council