Season one side of your chops with approximately half your dry seasoning. Place them face down on hot pan. Season the other side.
Cook on on side for approx. 6-8 min depending on thickness. You will know the chop is ready to turn because it will not stick to the grill pan.
Turn the chops, and allow to cook for 6-8 minutes.
Once the chops are close to done, add butter to the center of the pan, and then add balsamic, and dried cranberries. As the liquids heat up, the sugars will caramelize.
Turn chops over in sauce and make sure that each chop gets a good coating of glaze.
There is such a thing as too thick. You really want to get a chop that is just over 1” to about 1.5” inches thick. If you get much bigger than this it is hard to cook it without drying it out. When it is finished you want the pork to reach about 160°. This will give you slightly pink inside, and is technically medium/well.Take chops out of the refrigerator 15-20 minutes before cooking. Taking the chill out of the meat before cooking will allow the centers to warm more quickly will prevent overcooking.When frying a large chop, getting the pan temperature right will be the difference between success and failure. Heat your pan on high heat. Once the pan is good and hot, turn the temperature down to medium/high. When you lay the chops in the pan, you should hear the sizzle. The sizzle means the chop is browning and the outer layer is searing off or sealing in the juices.Watch the chops as they cook. They will begin to change color from pink to white from the bottom up as they cook. When the white reaches the middle it is time to turn. Cook them the same way on the other side.