Cranberry Pork Chops
Contributed by Diane S.

3 g unsalted butter
3/4 tsp oil
4 (380 g) boneless pork loin chops, 1.3 cm thick
140 g onion, chopped
35 g carrots, peeled and chopped
200 ml chicken stock
1-1/4 tbsp (16 g) sugar
1-1/4 tbsp red wine vinegar
32 g cranberries

Heat butter and oil in a heavy nonstick skillet over medium high heat.
Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7
minutes until brown and tender. Return chops to pan and add stock. Cover,
reduce heat to low and simmer 10-12 minutes, until pork is cooked
throughout. Remove chops and keep warm. Add remaining ingredients. Cook 4-5
minutes until cranberries pop. Return chops to skillet and cook until pork
is heated throughout. Serve sauce over chops.