To make glaze, bring cranberry sauce, orange or lemon juice and port to the simmer and let it reduce and thicken a little while the chops are cooking.
Brush both sides of chops with olive oil and season with salt and pepper.
Heat a heavy based non-stick pan or barbecue to a moderate heat. Cook chops for about 2–3 mins each side or to your liking.
Serve with seasonal vegetables and cranberry glaze.