Trim fat from meat. In a 12-inch skillet cook chops in hot oil for 8 to 10 minutes or until hot, turning once.
Meanwhile, for sauce, drain pineapple, reserving juice. In a medium saucepan cook onion in hot butter until tender. Stir in curry powder. Cook and stir for 1 minute. Stir together reserved pineapple juice, orange juice, and cornstarch. Stir into saucepan. Add cranberries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in pineapple and mandarin oranges; heat through. Serve sauce over pork chops. If desired, serve with couscous or rice.