Combine water and sugar in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Add cranberries; bring to a boil. Remove from heat, and set aside.
Dredge pork chops in flour. Brown in butter in a large skillet. Drain chops; place in a 13- x 9- x 2 - inch baking dish. Pour glaze over chops.
Cover; bake at 350° for 30 minutes. Uncover, and bake 30 minutes or until chops are tender. Cook potatoes in oven with chops at 350° for 1 hour, if desired. Transfer chops to a serving platter. Spoon glaze over chops. Serve with potatoes, if desired.