Fruity Chops

Cranberry Pork Chops with Rice:

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
4 boneless pork loin chops
2 tablespoons olive oil
1, 16-ounce can whole berry cranberry sauce
1 tablespoon balsamic vinegar

Cranberry Rice:

1 3/4 cups chicken broth
2 cups instant brown rice
1/2 cup dried cranberries

In a large resealable plastic bag, combine flour, salt, seasoned salt and pepper. Add pork chops one at a time. Shake to coat. In large skillet, over medium heat, cook pork chops five minutes on each side or until juices are clear. In small bowl, combine cranberry sauce and vinegar. Pour mixture over pork chops. Bring to boil. Reduce heat, cover and simmer for 10 minutes. In separate, large saucepan, bring chicken broth to boil. Add rice and cranberries. Return to boil. Reduce heat, cover and simmer for five minutes. Remove from heat. Allow rice to stand for five minutes or until broth is absorbed. Serve pork chops with sauce and rice.