2 TBS olive oil
4 large bone-in pork chops
salt and pepper
2 TBS butter
1 large shallot, minced
1/2 cup chicken stock
1 cup port wine
1 cup whole cramberries
1/2 tsp veal demiglase

Pat pork chops dry with a paper towel. Salt and pepper liberally.
In a large skillet heat the olive oil over medium heat. When the oil is very hot add the pork chops. Cook on each side for 6 minutes, turning once. Pork chops should be cooked through but not dry. Set aside and keep warm.

In the pan add butter and shallots and cook until shallots are soft and translucent, about 3-4 minutes. Add 1/2 cup chicken stock and deglaze the pan. Remove the pan from the heat and add the port and cranberries. Bring to a boil then reduce heat and simmer to reduce by half and the cranberries have popped.  Add the demiglaze and stir to incorporate in the sauce. Strain glaze and serve drizzled over pork chops.