Mix together salt, black pepper, granulated garlic, and dry parsley to make your dry rub.
Season both sides of the pork chops liberally.
Let the chops rest out of the fridge for about 15-20 minutes.
Next, heat a large skillet on medium-high heat.
Drizzle canola or vegetable oil into the pan to coat the bottom.
Lay the seasoned chops in the hot cast iron skillet leaving plenty of space in between each one.
Cook pork chops for 2-3 minutes on the first side.
Turn and cook for another 2-3 minutes.
Lower the heat to medium-low.
Then, add butter to the pan and let it melt around the pork chops.
Add the balsamic vinegar and dried cranberries.
Turn the pork chops over in the pan sauce or use a spoon to baste each one.
Use a meat thermometer to monitor the internal temperature of the cast iron pork chops. When thy reach 145°F, remove them from the skillet and let them rest on a cutting board for 5-10 minutes before serving.
Serve with remaining balsamic glaze drizzled over the top of the pork.