Quick Cranberry Pork Chops

• 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
• 2 tablespoons butter
• 1 cup chicken broth, divided
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup sliced green onions
• 1/4 cup dried cranberries
• 1/8 teaspoon pepper
• 3 teaspoons cornstarch
• Hot cooked rice

1. 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 160u0b0. Remove chops to a serving dish and keep warm.
2. 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.

chops, butter, chicken broth, rosemary, green onions, cranberries, pepper, cornstarch, rice

Taken from www.tasteofhome.com/recipes/quick-cranberry-pork-chops/ (may not work)