Cranberry balsamic pork chops are a quick and easy weeknight or date night dinner that brings serious flavor with simple ingredients.
Heat olive oil in a large skillet over medium-high heat.
Season pork chops on both sides with rosemary, salt and pepper. Add to skillet and sear over medium-high heat for 3-4 minutes per side.
Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) and bring to a simmer.
Cover, reduce heat to medium-low and simmer until pork chops are cooked through, about 8-10 minutes for thick pork chops.
Remove the pork chops to a plate and cover to keep warm.
Turn the heat back up to medium high and reduce the sauce by about half (takes about 3-4 minutes).
Turn off the heat and serve pork chops with extra sauce drizzled on top.
I use thick-cut pork chops that are about 1 1/2 inches thick. If yours are thinner, the cooking time will be less.
If you want to add a little decadence, stir in a tablespoon of butter when you finish the sauce.