Quick Cranberry Pork Chops

Name: Quick Cranberry Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each); 2 tablespoons butter; 1 cup chicken broth, divided; 1/2 teaspoon dried rosemary, crushed; 1/4 cup sliced green onions; 1/4 cup dried cranberries; 1/8 teaspoon pepper; 3 teaspoons cornstarch; Hot cooked rice

Dried cranberries add a touch of sweetness-and autumn appeal-to this skillet supper. Don't have pork chops on hand? Use four boneless skinless chicken bread halves instead.

Ingredients

4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons butter
1 cup chicken broth, divided
1/2 teaspoon dried rosemary, crushed
1/4 cup sliced green onions
1/4 cup dried cranberries
1/8 teaspoon pepper
3 teaspoons cornstarch
Hot cooked rice

Directions

In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a thermometer reaches 160°. Remove chops to a serving dish and keep warm.
In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.