Pan Seared Pork Chops with Cranberry Sage Pan Sauce

I’m always looking for different ways to make pork chops, so I decided to come up with a pan sauce using cranberry juice, sage, and some other ingredients.  It turned out to be a perfect complement to the pork.  Try it tonight!
---Karly

PAN SEARED PORK CHOPS WITH CRANBERRY SAGE PAN SAUCE
4 center cut pork chops
Olive oil
Salt and pepper, to taste
2 shallots, finely chopped
Flour
1/3 cup cranberry juice
1/3 cup red wine (I used Zinfandel)
1 tablespoon chopped fresh sage

Heat a tablespoon or two of olive oil over medium-high heat in a skillet.  Season the pork chops to taste with salt and pepper, and cook, 4-6 minutes per side until done, depending on the thickness of the chops.  Add a little more olive oil to the skillet if necessary, and then add the shallots and sauté for 2-3 minutes.  Add the sage and sauté one minute.  Sprinkle in a teaspoon or two of flour, and whisk for one minute.  Add the cranberry juice and red wine and let simmer until slightly thickened, and season to taste with salt and pepper.  Serve the sauce over the pork chops.

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