Pork with Orange Cranberry Sauce

• 4 boneless center-cut pork chops, pounded to 3/ 8″ thickness
• 2 tsp. butter
• 2 tsp. olive oil
• 1/4 c. beef broth
• 2 Tbs. frozen orange juice concentrate
• 2 tsp. Dijon mustard
• 1 tsp. cornstarch
• Y4 c. dried cranberries (Doris sometimes uses dried cherries instead!)

Melt butter with olive oil in a 10″·12″ nonstick frying pan. When butter sizzles, add pork and cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat to a platter and keep warm. Mix beef broth, orange juice concentrate, Dijon, and cornstarch until smooth. Stir in dried cranberries. Add to pan and bring to a boil over high heat, stirring constantly. Boil until slightly thickened, about 1 minute, then pour over pork. From “The Quick Cook” section in Sunset magazine.

Accompany with Cooper-Garrod Cabernet Franc