Cranberry Mustard Porkchops

I wasn't able to get a picture of this delicious meal, as it was wolfed down so quickly by everyone, including Scotland, who rarely eats meat.

Cranberry Mustard Porkchops

4 pork chops
5 tsp dijon mustard
1/3 cup cranberry juice
1 garlic clove, minced
salt and pepper, to taste

In a bowl combine the dijon mustard, cranberry juice, and minced garlic.  In a shallow dish, place the pork chops in a single layer, and cover with the mustard mixture, coating all of the pork chops. Cover the dish and refrigerate for at least an hour. (I left it in the fridge for about 24 hours.)
Place a large skillet over medium-high heat (I used a large cast iron) and when it's hot, add a bit of oil.  Add the pork chops and marinade. Cover the skillet partially and cook for 6-7 minutes.  Turn the pork chops over and cook for another 5-10 minutes depending on how thick your pork chops are, uncovered, until cooked through.
Season to taste with salt and pepper. (It's in the recipe but I didn't do it.  I found it wasn't necessary.) Pour sauce over the pork chops and enjoy.

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