Pork Chops with Cranberry Balsamic Sauce

17 Reviews

Prep: 5 min
Cook: 30 min
Ready In: 35 min

“Seasoned pork chops are cooked just until tender, and served with a tangy dried cranberry and vinegar sauce made special with Swanson® Chicken Stock.” - by Campbell's Kitchen

Ingredients

4 boneless pork chops, 1-inch thick
Lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1 3/4 cups Swanson® Chicken Stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries or dried cherries

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Metric US

Original recipe yields 4 servings

Directions

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.
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.
Stir in the remaining butter. Serve the pork with the sauce.

Nutrition

Amount Per Serving (4 total)

Calories
167 cal
8%

Fat
7.9 g
12%

Carbs
15.7 g
5%

Based on a 2,000 calorie diet

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Reviews (17)

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Holly R.

Nov. 6, 2009

"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 wi..." See moreth 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

Nov. 4, 2009

"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 wou..." See moreld have left overs to use on other things. Very delish."

Lyn P.

Feb. 16, 2011

"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?..." See more"

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