Dredge pork chops in seasoned flour. Heat oil in large frying pan; brown chops. Bake at 350° 1 hour in covered, greased baking dish. When pork chops are almost done, heat chicken stock in medium saucepan until boiling; add orange juice concentrate and sherry. Mix cornstarch with water and add to stock mixture; cook and stir until thickened. Reduce heat to low and stir in berries and cream. Arrange pork chops on heated platter and pour enough sauce over to moisten. Serve remaining sauce separately in gravy bowl.