Pork Chops with Cranberry Balsamic Sauce

Pork Chops with Cranberry Balsamic Sauce


(3 votes) 4 3

This scrumptious dish is brimming with the wonderful flavors of the fall!

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Bradenton, FL


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

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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 Tbs. 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.

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