Ingredients:
- 4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
- Lemon pepper seasoning
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced
- 1 3/4 cups Chicken Broth or Chicken Stock
- 1/4 cup Olive~Me & Co’s Cranberry or Cherry balsamic vinegar
- 1/2 cup dried cranberries or dried cherries
Instructions:
- Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it’s well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
- Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it’s tender. Stir the broth, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
- Stir in the remaining butter. Serve the pork with the sauce.
