4 pork chops
1-2 T olive oil
1/3 c dry red wine (can also use balsamic vinegar)
1/2 c honey
1 c fresh cranberries
Trim pork chops of excess fat. Pat dry and set aside. Mix red wine and honey completely. Preheat skillet for 30 seconds before adding olive oil. Heat oil for 30 seconds. Add pork chops. Cook pork chops UNTIL 1 minutes after the juices begin appearing on top of the meat. Turn pork chops over. Add liquid and cranberries. Bring mixture to a boil. Cook for 1 minute when cranberries begin popping. Remove from pan and serve.
Serve with a green salad or another green veggie as well as quinoa.