Source: National Pork Board

The bright red cranberry lends its definitive personality to this sweet and tart pork chop dish.

Servings

6 boneless pork chops , 1/2-inch thick
1 tsp butter
1 tsp vegetable oil
1 cup fresh chopped onion
0.33 cup chopped carrots
1.25 cup chicken broth
2 tbsp sugar
2 tbsp red wine vinegar
0.5 cup fresh cranberries (or frozen)

1 Heat butter and oil in large nonstick skillet over medium high heat. Brown chops on both sides, remove from skillet and set aside.
2 Saute onions and carrots until brown and tender, about 8 minutes.
3 Return chops to skillet. Add chicken broth, cover and simmer 10 to 12 minutes or until pork is tender.
4 Remove chops and keep warm.
5 Add sugar, vinegar and cranberries to skillet, cook until cranberries pop.
6 Heat chops in sauce before serving.