Preparation:
Heat butter and oil in a nonstick frypan. Brown chops on both sides; set aside. Saute onions and carrots until brown and tender. Return chops to pan. Add chicken broth. Cover and cook 10-12 minutes until pork is done. Remove chops and keep warm. Add sugar, vinegar and cranberries. Cook until cranberries pop. Heat chops in sauce before serving.
Servings: 6 Preparation Time: 15 minutes Cooking Time: 15 minutes |
