Ingredients: 6 boneless pork loin, chops, 1/2-inch thick 1 teaspoon butter 1 teaspoon vegetable oil 1 cup chopped onion 1/3 cup chopped carrots 1 1/4 cup chicken broth 2 tablespoons sugar 2 tablespoons red wine vinegar 1/2 cup fresh or frozen cranberries

Recipe Info Category: Pork & Veal Rating: 4 Contributor: Samantha Bush

Heat butter and oil in large nonstick skillet over medium-high heat. Brown chops on both sides; remove from skillet and set aside.

Saute onions and carrots until brown and tender, about 8 minutes.

Return chops to skillet. Add chicken broth; cover and simmer 10 to 12 minutes or until pork is tender. Remove chops and keep warm.

Add sugar, vinegar and cranberries to skillet; cook until cranberries pop.

Heat chops in sauce before serving.