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Cranberry Chops

6 Boneless pork loin chops (1/2-inch thick)
1 ts Butter
1 ts Oil
1 c Chopped onion
1/3 c Chopped carrots
1 1/4 c Chicken broth
2 tb Sugar
2 tb Red wine vinegar
1/2 c Cranberries

Heat butter and oil in a nonstick frypan. Brown chops on both sides; set aside. Saute onions and carrots until brown and tender. Return chops to pan. Add chicken broth. Cover and cook 10-12 minutes until pork is done. Remove chops and keep warm. Add sugar, vinegar and cranberries. Cook until cranberries pop. Heat chops in sauce before serving.

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