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Serve these chops with roasted squash and white and wild rice pilaf for a special autumn meal. Squares of warm gingerbread with cinnamon whipped cream make the perfect finale.

Cranberry Chile Pork Chops

1 tablespoon vegetable oil
6 boneless pork chops, seasoned with salt and ground black pepper
1 (16-ounce) whole berry cranberry sauce
1 (4-ounce) can ORTEGA® Diced Green Chiles
1 green onion, sliced

1. Heat vegetable oil in medium skillet; add pork chops. Cook on medium-high heat until browned on both sides.
2. Combine cranberry sauce and chiles; pour over chops. Cover; cook over low heat for 10 minutes or until pork chops are cooked through. Sprinkle with green onion.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.