**6 large porkchops, rinsed and dried (we used pork loin cut up and it was fine. If you use boneless, you don't have to debone the chops.)
**1 can whole berry cranberry sauce
**1/2 c. apple or cranberry juice
**2 tbsp. spicy brown mustard
**1/4 c. sugar
**2 tbsp. cornstarch
**1/4 c. cold water
**Salt--pepper to taste
Layer chops in crockpot. Combine cranberry sauce, juice, mustard and
sugar in mixing bowl, pour over chops. Cook on HIGH for one hour, switch
to LOW and cook for four-five more hours.
Combine cornstarch and cold water until smooth, dump into hot sauce in
crockpot. Stir well. Turn crockpot on HIGH for ten minutes. Debone chops
and break into smaller pieces, redeposit in sauce. Heat through. Salt and
pepper to taste.
Serve over rice.