Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°.
Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops.