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The culinary possibilities of the tart-sweet cranberry go way beyond Thanksgiving and turkey. The bright red cranberry lends its definitive personality to this sweet-tart skillet pork chop dish. Serve with couscous and a green dinner salad.

Cranberry Pork Chops

6 boneless pork loin, chops, 1/2-inch thick
1 teaspoon butter
1 teaspoon vegetable oil
1 cup chopped onion
1/3 cup chopped carrots
1 1/4 cup chicken broth
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 cup fresh or frozen cranberries

1. Heat butter and oil in large nonstick skillet over medium-high heat. Brown chops on both sides; remove from skillet and set aside.
2. Sauté onions and carrots until brown and tender, about 8 minutes.
3. Return chops to skillet. Add chicken broth; cover and simmer 10 to 12 minutes or until pork is tender. Remove chops and keep warm.
4. Add sugar, vinegar and cranberries to skillet; cook until cranberries pop.
5. Heat chops in sauce before serving.

Serves 6.

Nutrition Facts
Calories 220 calories
Protein 24 grams
Fat 10 grams
Sodium 260 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 8 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.