CRANBERRY-SAUCED PORK CHOPS/CHICKEN BREASTS

6 pork loin chops, cut 3/4 inch thick OR
6 boneless chicken breasts
pepper
1 tablespoon butter
1/2 cup apple cider or apple juice
1/2 of a 16-oz can (1 cup) whole berry cranberry sauce (not the jellied stuff)
2 tablespoons sliced green onion
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon finely shredded orange peel

Sprinkle chops or chicken breasts lightly with pepper.  In a 12-inch skillet, cook chops/chicken breasts in butter over medium-high heat about 4 minutes or till brown, turning once.  Drain off fat.

Pour apple cider or juice over meat.  Bring to boiling.  Reduce heat and simmer, covered for 5 to 6 minutes or until juices run clear.  Transfer to plate, reserving 1/2 cup juices in skillet.  Keep warm.

For sauce, stir together cranberry sauce, green onion, cornstarch, brown sugar and orange peel.  (NOTE:  When I made this, I didn't have any oranges, so I omitted the orange peel - it was still good!)  Stir into reserved juices in skillet.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir for 2 minutes more.  To serve, spoon sauce over chops/chicken breasts.  I served this over rice.  YIELD:  6 servings