Cooking Directions

• Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
• Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the broth, 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 with the sauce.

Ingredients

• 1.25 pounds boneless pork chop, 1-inch thick (4 pork chops)
• 0.5 teaspoon lemon pepper seasoning
• 2 tablespoons butter
• 2 cloves garlic, thinly sliced
• 1.75 cups Swanson® Chicken Broth
• 0.25 cup balsamic vinegar
• 0.5 cup sweetened dried cranberriesor dried cherries