• 1/2 yellow onion, chopped
• 1 clove garlic
• 1 Tbsp. grated ginger
• 1 Tbsp. balsamic vinegar
• 1⁄4 c. soy sauce
• 1 Tbsp. canola oil
• 2 boneless pork loin chops
• 1 Tbsp. unsalted butter
• 1/2 c. Test Pilot Cutlass, F7U
• 1⁄2 c. dried cranberries

Combine onion, garlic, ginger, balsamic, soy sauce, and oil in a blender; whirl to mix well. Pour over pork chops in a quart Ziploc and marinate in refrigerator 4-6 hours. To cook, remove pork from marinade, shaking off any excess, and discard marinade. Melt butter in a 10” skillet and cook pork chops through, 4-5 minutes each side depending on thickness. Remove from skillet and deglaze pan with wine, adding dried cranberries. Reduce by 1/3 to 1/2. Return pork to pan, coating both sides with sauce. Serve with remaining sauce spooned atop each piece.

Accompany with Cooper-Garrod Test Pilot Cutlass, F7U