Pork Chops with Cranberries

We have been looking for some new things to eat. Basically our diet has become a low carbohydrate diet by default. If you consider the extra calories a potato dish, rice or pasta adds to a meal, we have chosen to eat more veggies and meats... but we need to keep trying to add variety. We had some butterfly pork chops in the freezer and I combined several different recipes to come up with this one... It was very very good. This is a keeper

1 tsp. margarine
1/2 tsp. oil
4 boneless pork loin chops, 1/2 inch thick
1 cup onion, chopped
1/2 cup carrots, peeled and chopped
1 sliced/chopped yellow pepper
3/4 cup chicken stock
1 and 1/2 Tbs. sugar
2 Tbs. red wine vinegar
3/4 cup dried cranberries- soaked in water for about 10 minutes

Heat margarine and oil in a heavy nonstick skillet over medium high heat. Brown chops about 1 minute per side. Set aside.

Sauté onions, pepper and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout. Remove chops and keep warm.

Add remaining ingredients. Cook 4-5 minutes. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.

Per serving: calories 190 per chop. Heck with that number, have two

Serve with fresh green beans... what a meal!
The next time, I might add some fresh pineapple to the mix.