1 pkg. (10 oz) frozen cranberry-orange relish, thawed
4 pork loin chops, 1" thick (each with pocket)
2 tbsp flour
2 tsp. salt
1/4 tsp. pepper
1 tbsp. shortening
2 lbs potatoes, pared and cut into 1/2" slices
1/4 cup water

Spoon 2 to 3 tbsp. cranberry orange relish into pocket of each chop; secure with wooden picks. Mix flour, 2 tsp. salt and the pepper; coat meat. Melt shortening in large skillet; brown chops. Arrange potatoes in center of ungreased baking dish, 13 1/2 x 9 x 2"; sprinkle with salt. Place chops around potatoes.

Add water to skillet; scrape brown particles from pan. Pour liquid into dish. Cover; bake 1 1/2 hours.

Oven 350F

Serves 4