Ingredients

• 1 tsp (5 mL) Canola Oil
• 6 - ¾-inch (2 cm) Thick Johnston’s Centre-Cut Pork Chops
• ½ tsp (2 mL) Fresh Ground Black Pepper
• 1 Tbsp (15 mL) Butter
• 1 Medium Onion, Finely Chopped
• 2 Sprigs Fresh Rosemary, Finely Chopped (or 2 Tsp/10 mL Dried Rosemary)
• ½ Cup (125 mL) Fresh or Frozen Cranberries, Choppes
• ¾ Cup (175 mL) Reduced-Sodium Chicken Broth
• 13 oz (384 mL) Can Whole Berry Cranberry Sauce
• 1 Tbsp (15 mL) Balsamic Vinegar

Cooking Directions

1. Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, and then sear on all sides, about 2 minutes. Place chops aside.
2. In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet.
3. Reduce heat and simmer, uncovered, for about 15 - 20 minutes, until sauce is thickened and chops are cooked.
4. Serve with rice or stove-top stuffing and seasonal vegetables.