In a medium sized saucepan boil cranberries, juice, water until they begin to pop open.

Add sugar and zest and mix thoroughly.

On low heat let thicken until consistency of a marmalade.

Set aside.

In a greased frying pan or skillet cook pork chops on high heat seasoning with salt and pepper.

Once pork chops begin to brown, lower the heat, add the cranberry sauce.

If sauce is too thick add a tbsp of water to allow you to baste the pork chops easily.

Cook until pork juice runs clear (approximately 8-10 minutes).

Serve immediately.