• 4 boneless butterflied pork chops, about 1 1/4 lbs. total freshly ground black pepper
• 2 tsp. olive oil
• 1/4 of a medium-sized onion, sliced
• 2 Tbs. dry vermouth
• 1/2 C. cranberry sauce
• Dash of cinnamon

Lightly sprinkle both sides of pork chops with freshly ground black pepper; set aside. Slice onion and set it aside too. Heat olive oil in large, heavy nonstick skillet; add pork chops and sauté on medium heat about 2 minutes, or until lightly browned. Turn and continue cooking. Stir sliced onion around pork chops in the pan and cook with pork chops about 2 to 3 more minutes, or until softened. Add vermouth and cook until reduced by half, another minute or two. Pork chops and onion should be done. Remove and place on serving plates. Whisk cinnamon and cranberry sauce together and add to pan drippings. If it seems too thick, add a Tbs. or so of water. Allow to simmer briefly to marry the flavors, then spoon the pan sauce over the pork chops. Serve immediately. Serves four.