Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fresh or frozen cranberries
     1/2  cup           sugar
   1      cup           quick cooking rice
   1      cup           broth
   4                    shoulder lamb chops -- 1-inch thick.
   1      cup           dry red wine
     1/3  cup           salad oil
   2                    garlic cloves -- crushed
   1      teaspoon      oregano -- crushed
                        salt and pepper to taste

Preparation:

In small saucepan with boiling water, add cranberries and sugar. Cook until cranberries pop. In saucepan, combine quick cooking rice and broth. Cook until rice is tender. Set aside and keep covered. Arrange chops in large skillet over medium heat. In 2-cup measure, combine red wine, salad oil, garlic cloves, oregano, salt and pepper. Pour 2-cup mixture over chops, turning to coat. Cook on both sides until cooked. Serve chops with warm cranberry over rice. Approximately 10 minutes.