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IngredientsUS|METRIC
US|METRIC
- 6 boneless pork chops (1/2-inch thick)
- 1 teaspoon butter
- 1 teaspoon oil
- 1 cup onion (chopped)
- 1/3 cup carrots (chopped)
- 1 1/4 cups chicken broth
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/2 cup fresh cranberries (OR frozen cranberries)
Directions
- 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.
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