Cranberry Balsamic Pork

Eat at Home did it again. Her Ingredient Spotlight is cranberries today, which really gets my mouth watering. There are so many things you can do with cranberries--I think it's the tartness that gives them that flexibility. Basic cranberry sauce is almost my favorite part of Thanksgiving (nothing beats my stepmom's stuffing), but the following recipe is the one I pull out when company is coming over. Simple, delicious, impressive.

Cranberry Balsamic Pork

• 1 1/2 tablespoons butter
• 4 - 6 center cut, boneless pork chops
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh rosemary
• 1/2 cup vegetable broth
• 1/2 cup canned whole berry cranberry sauce
• 2 tablespoons balsamic vinegar

Melt butter in a heavy skillet. Salt & pepper chops.  Saute until just brown on both sides. You don't want them cooked all the way through, or they'll be tough by the time you're done. Remove from pan. Add onion & rosemary. Saute until translucent. Add broth, cranberries, and vinegar. Add pork back to the pan and cook on medium until done to your liking. Serve with rice, noodles, potatoes, or--our favorite!--spätzle.