Take pork chops out of the fridge and season them on both sides. Let them come rest for 15-20 minutes. Heat a cast iron skillet and coat with cooking oil. Lay chops in the pan and sear.
Add a tablespoon of butter to the skillet and let melt around the pork chops. Once it is melted, add balsamic vinegar and cranberries. Baste chops with pan glaze. Rest and serve.
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