Prep: 15 min., Cook: 15 min. If your pork chops are more than 1/2-inch thick, pound slightly between 2 sheets of plastic wrap or wax paper to ensure fast, even cooking.
Sprinkle chops with salt and pepper. Melt 1 1/2 tablespoons spread in a large nonstick skillet over medium-high heat. Add chops, and cook 3 minutes on each side or until done. Remove, and keep warm.
Melt remaining 1/2 tablespoon spread in skillet over medium-high heat. Add apples and onion, and cook, stirring occasionally, 4 minutes; stir in carrots, and cook 2 minutes. Stir in sugar and vinegar; reduce heat to medium-low, and cook 2 minutes or until vegetables are tender. Stir in cranberries and any accumulated juices form pork. Serve chops over slaw. Garnish, if desired.