Pork Chops With Cranberry Horseradish Sauce - cooking recipe

Ingredients

2 lbs boneless sirloin pork chops
1 (13 ounce) jar cranberry horseradish (cranberry horseradish sauce from Stonewall Kitchen ( stonewallkitchen.com)
1/3 cup chili sauce
1/2 cup brown sugar
1 tablespoon Dijon mustard (or deli-style)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil

Preparation

Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
Put the flour, salt, and pepper in a bag.
Heat a large covered skillet, add the oil.
Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14\" skillet, so you may need to do this in batches.).
Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
I served with white rice and carrots.