Directions

1. In a large resealable plastic bag combine flour, garlic pepper, onion powder, and salt to taste; shake to mix. Add chops; seal bag; turn to coat well. Remove chops, shaking lightly to remove excess flour.
2. In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add chops; cook 5 to 6 minutes or until browned. Turn chops; reduce heat to medium. Cook, covered, 5 minutes or until an instant-read thermometer registers 145°F. Transfer chops to a platter; cover loosely with foil; set aside.
3. Place same skillet over medium-high heat. Add juice and broth; bring to boiling. Cook 10 to 15 minutes or until reduced by about half, stirring frequently.
4. Meanwhile, in a small bowl combine cornstarch and 1 tablespoon water; add cardamom (if desired). Whisk cornstarch mixture and vinegar into skillet; cook and stir until thickened. Whisk in remaining 2 tablespoons butter; cook, whisking until smooth. Return chops to skillet; turn to coat. Serve chops with sauce.