Pork Chops with Cranberry Balsamic Sauce

4 pork loin chops center-cut
Lemon Pepper
Cayenne Pepper
Salt & Black Pepper
2 tablespoons butter or margarine 
2 cloves garlic, cut into thin slivers 
1 (14 ounce) can Swanson Chicken Broth 
1/2 cup dried cranberries
1/4 cup balsamic vinegar

Season chops with lemon pepper, Cayenne, Salt 
& Black Pepper. Cook chops in nonstick skillet 
20 minutes or until browned and done. 
Remove chops and keep warm. ( I covered mine with
foil and put in a 350 deg. oven until the sauce 
was done.)

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.