Melt 1 TBS butter in a large pan over medium high heat.
Add in pork chops and sprinkle with salt and pepper.
Cook for about 4 minutes, then flip and cook other side an additional 4-5 minutes. Cook until the internal temperature reaches 155 degrees.
Meanwhile, melt additional 1 TBS butter in a medium pan over medium high heat.
Add in onion, and rosemary, and cook until the onion is soft, about 3 to 4 minutes.
Add in chicken broth, cranberry sauce, and balsamic vinegar. Cook for about 4 minutes.
When pork chops are done remove to serving plate, and scrape any remaining juices and pieces into the cranberry mixture.
Cook for another 4 minutes (about 8 minutes total) until the mixture is thickened.
Serve pork chops with cranberry sauce ladled over the top.