4 boneless pork chops, 1" thick
lemon pepper seasoning
2 Tbsp butter OR 1 Tbsp butter & 1 Tbsp Olive Oil
2 cloves garlic, thinly sliced
1-3/4 C Chicken Broth
1/4 C balsamic vinegar
1/2 C dried cherries or cranberries
Season chops with lemon pepper. Heat 10" non-stick saute pan over medium heat. Brown chops well on both sides (about 20 minutes total time). Remove chops, cover & keep warm.
Add 1 Tbsp butter (or the olive oil) to the pan. Add the garlic and cook until tender. Stir in the broth, vinegar and cherries or cranberries. Heat to a boil, and continue to cook about 10 minutes to reduce sauce. Add 1 Tbsp butter to the sauce to finish. Serve over the chops.
lemon pepper seasoning
2 Tbsp butter OR 1 Tbsp butter & 1 Tbsp Olive Oil
2 cloves garlic, thinly sliced
1-3/4 C Chicken Broth
1/4 C balsamic vinegar
1/2 C dried cherries or cranberries
Season chops with lemon pepper. Heat 10" non-stick saute pan over medium heat. Brown chops well on both sides (about 20 minutes total time). Remove chops, cover & keep warm.
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Add 1 Tbsp butter (or the olive oil) to the pan. Add the garlic and cook until tender. Stir in the broth, vinegar and cherries or cranberries. Heat to a boil, and continue to cook about 10 minutes to reduce sauce. Add 1 Tbsp butter to the sauce to finish. Serve over the chops.