Ingredients
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)2 tablespoons butter1 cup chicken broth, divided1/2 teaspoon dried rosemary, crushed1/4 cup sliced green onions1/4 cup dried cranberries1/8 teaspoon pepper3 teaspoons cornstarchHot cooked rice
Preparation
In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a thermometer reaches 160°. Remove chops to a serving dish and keep warm.
In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.
