The recipe as written looks like a cool way to whip up just enough cranberry sauce to coat a couple of pork chops. However, my wife believes in making always making enough cranberry sauce to put some up, so I cheated and used sauce we already had on hand instead of fresh cranberries and sugar. The flavor combination is certainly a winner; I really liked the way the cranberries developed a different depth of flavor while baking with the pork. Practically, I'm more likely to make panfried pork chops with a quick heated cranberry sauce in future, but this is a really cool inspiration. (And I suppose it's possible we might run out of cranberry sauce.)