Heat the canola oil in a large skillet. Sprinkle both sides of the pork chops with salt and pepper. Sauté for 5-6 minutes per side or until just pink in the center. Transfer to a plate and tent loosely with foil to keep warm.
If the skillet seems dry add a bit more canola oil. Add the cranberries, pear, raisins and scallions and sauté over medium-low heat for 4-5 minutes. Add the honey and lemon juice.
Return the chops to the pan. Cook another minute, spooning the sauce over the chops.