Place baby potatoes in a pot of cold water. Cook at high heat until tender.
In a bag or shaker container, dredge pork chops in flour and pepper. Set aside balance of flour for later.
Heat butter in fry pan.
Brown chops for 3 minutes per side or until nicely brown. Remove from pan and tightly cover with foil on a plate.
Add cranberries and sauté until slightly softened. Add syrup and stir to coat.
Sprinkle reserved flour all over pan.
Gradually stir in apple juice, broth, syrup and meat drippings from plate.
Increase heat slightly at medium high until mixture starts to boil and thickens slightly.
Return chops to pan, baste with sauce and let simmer for 8 additional minutes flipping once.
Slice green onion (if you have time) and toss into pan.
Place peas in a small microwave safe pot with lid and cook at high for 5 minutes. Stir and reheat once pork chops and potatoes are done.