Cranberry Pork Chops

6 bone in pork loin chops
1 16 ounce can jellied cranberry sauce
1/2 cup cranberry or apple juice
1/4 cup sugar
2 tablespoons spick brown mustard
2 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon salt
dash of pepper

Place pork chops in a slow cooker. Combine cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cool on low for 7-8 hours or until meat is tender. Remove chops; keep warm. In a saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops.

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