4 pork loin chops pork center-cut chops,
    1-inch thick (about 2 pounds)
2 tablespoons butter or margarine
2 cloves garlic, cut into thin slivers
1 (14 ounce) can Swanson Chicken Broth or
     Natural Goodness Chicken Broth (1 3/4 cups)
1/2 cup dried cranberries or dried cherries
1/4 cup balsamic vinegar

Season chops with lemon pepper seasoning. Cook chops in nonstick skillet 20 minutes or until browned and done. Remove chops and keep warm.

Heat 1 tablespoon butter in skillet. Add garlic and cook until tender. Add broth, cranberries and vinegar. Heat to a boil. Cook over medium heat 10 min. or until sauce is slightly thickened and reduced to 1 cup. Stir in remaining butter. Serve over chops.

Serves 4.