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Ingredients

• 1 Tbs balsamic vinegar
• 2 Tbs butter (divided)
• 1/2 cup chicken broth
• 1 Tbs chopped fresh rosemary
• pepper (to taste)
• 4 pork loin chops
• salt (to taste)
• 1/2 cup canned whole berry cranberry sauce
• 1/2 cup chopped yellow onion

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Melt 1 TBS butter in a large pan over medium high heat.
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• EQUIPMENT:
  

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Step 2

• Add in pork chops and sprinkle with salt and pepper. Cook for about 4 minutes, then flip and cook other side an additional 4-5 minutes. Cook until the internal temperature reaches 155 degrees. Meanwhile, melt additional 1 TBS butter in a medium pan over medium high heat.
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• EQUIPMENT:
  
• Length: 9 minutes

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Step 3

• Add in onion, and rosemary, and cook until the onion is soft, about 3 to 4 minutes.
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• Length: 3 minutes

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Step 4

• Add in chicken broth, cranberry sauce, and balsamic vinegar. Cook for about 4 minutes.When pork chops are done remove to serving plate, and scrape any remaining juices and pieces into the cranberry mixture. Cook for another 4 minutes (about 8 minutes total) until the mixture is thickened.
• INGREDIENTS:
  
• Length: 16 minutes

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Step 5

• Serve pork chops with cranberry sauce ladled over the top.
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