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

Heat butter and oil in large nonstick skillet over medium-high heat. Brown chops on both sides 2-3 minutes per side; remove from skillet and set aside. Sauté onions and carrots until brown and tender, about 8 minutes. Return chops to skillet. Add chicken broth; cover and simmer 6-8 minutes or until pork is tender. Remove chops and keep warm. Add sugar, vinegar and cranberries to skillet; cook until cranberries pop. Heat chops in sauce before serving.

Serves 6

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.

Calories: 220 calories

Protein: 24 grams

Fat: 10 grams

Sodium: 260 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 3 grams

Carbohydrates: 8 grams