Directions

1. Heat butter and oil in large nonstick skillet over medium-high heat. Brown chops on both sides 2-3 minutes per side; remove from skillet and set aside. Sauté onions and carrots until brown and tender, about 8 minutes. Return chops to skillet. Add chicken broth; cover and simmer 6-8 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.