Ingredients
4 pork chops, boneless, 1-inch thick
Lemon pepper seasoning, as desired/needed
2 tbsp butter
2 garlic cloves, thinly sliced
1 ¾ cups Swanson Chicken Stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries , or dried cherries
Preparation
Season the pork with the lemon pepper.
Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until well browned on both sides and cooked through. Remove from skillet and keep warm.
Heat 1 tbsp butter in the skillet. Add the garlic and cook until tender.
Stir the stock, 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 chops with the sauce.
