Preheat oven to 375. Spray a 9x13 inch glass baking dish with non-stick cooking spray.
In a medium saucepan, combine the cranberries, spicy mustard, sugar with 1 cup of water.
Bring to a boil, then reduce heat to medium and cook at a rolling boil for about 20 minutes, or until the cranberries have popped and sauce begins to thicken.
(If using canned cranberries, stir together the cranberries, spicy mustard and half of the sugar in a bowl, then spread over the chops.)
Add the pork chops to the baking dish and season with salt and pepper and a dash of cinnamon to each chop.
Pour the cooked sauce over the top of the pork chops and bake in the preheated oven for 30-35 minutes, or until pork chops are cooked through. Cooking time may vary, depending on thickness of the chop.
Serve Pork Chops with Cranberry-Mustard Sauce with a side of rice and veggies.