Pork Chops with Cranberry Balsamic Sauce

Pork Chops with Cranberry Balsamic Sauce

Campbell's Kitchen 0

"Seasoned pork chops are cooked just until tender, and served with a tangy dried cranberry and vinegar sauce made special with Swanson® Chicken Stock."

Ingredients 35 m {{adjustedServings}} servings 280 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
  2. Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
  3. Stir in the remaining butter. Serve the pork with the sauce.
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Reviews 18

  1. 24 Ratings

Holly R.

This was great! Love recipes that call for ingrediants that I have or can substitute easily with what is on hand. I had a boneless pork loin that I sliced into chops. No lemon pepper so I seasoned with Montery Chicken Seasoning. Boullon instead of stock. Used the dried cherries and berries mix I recently bought at Sam's Club. Served over rice. Everyone liked this, even the 16-year-old male child!

Mary Anne

I did what this recipe said with two exceptions..I added about 6T of sugar it was just too tart for my taste. I also used "Ocean Spray Craisins...orange flavor". I made double the sauce so that I would have left overs to use on other things. Very delish.

Rev. Linda

This had a wonderful flavor and the pork chops were very tender BUT I followed the recipe to the tee and still the sauce came out really thin. Is there a trick to making it thicken?