1. Toss onions with 1 tablespoon oil in a shallow 2-1/2-quart microwaveproof dish. Microwave on High 7 minutes; stir onions and microwave 4 to 8 minutes more, until onions are softened and lightly browned. Set aside.
2. Meanwhile, combine garlic, salt and pepper on board and press with flat side of knife to form a paste. Rub paste on both sides of chops.
3. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add chops and cook 2 minutes per side, until browned; transfer to plate.
4. For the cranberry sauce, add 1 cup berries, broth, gin and sugar to skillet. Bring to a boil; boil 7 minutes. Reduce heat; add remaining 1/2 cup berries and pork. Simmer 8 to 12 minutes more, turning pork once, until an instant-read meat thermometer inserted in center of each chop registers 160 degrees F. Remove pork to 4 serving plates. Stir butter, salt and pepper into sauce until butter is melted. Spoon sauce over pork and top with the onions. Makes 4 servings.