Sprinkle pork chops with pepper. in a large skillet coated with cooking spray, brown chops on both sides over medium-high heat. Combine cranberry sauce and mustard, spoon over chops. Reduce heat, cover and cook for 6-8 minutes or until a meat thermometer reads 160.
Remove chops and keep warm. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduc ed to about 1/2 cup. Serve with chops.
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