4 boneless pork chops, 1″ thick

lemon pepper seasoning

2 T. butter

2 cloves garlic, thinly sliced

1 3/4 C. Chicken Broth

1/4 C. balsamic vinegar

1/2 C. dried cranberries or 1/2 C. dried cherries

 

Season the pork chops with lemon pepper. Cook the pork chops in a nonstick 10-inch skillet over medium heat for 20 minutes or until they’re well browned on both sides and cooked through but slightly pink in center. Remove the chops and keep warm. Add 1 T. of the butter to the skillet. Add the garlic and cook until tender. Stir the broth, vinegar and cranberries into the skillet. Heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened. Stir in the remaining butter. Serve the chops with the sauce.