Courtesy of Campbell's Kitchen - used with permission
4 pork loin chops pork center-cut chops,
1-inch thick (about 2 pounds)
2 tablespoons butter or margarine
2 cloves garlic, cut into thin slivers
1 (14 ounce) can Swanson Chicken Broth or
Natural Goodness™ Chicken Broth (1 3/4 cups)
1/2 cup dried cranberries or dried cherries
1/4 cup balsamic vinegar
Season chops with lemon pepper seasoning. Cook chops in nonstick skillet
20 minutes or until browned and done. Remove chops and keep warm.
Heat 1 tablespoon butter in skillet. Add garlic and cook until tender. Add
broth, cranberries and vinegar. Heat to a boil. Cook over medium heat 10 min.
or until sauce is slightly thickened and reduced to 1 cup. Stir in remaining
butter. Serve over chops.
