Pork Chops with Cranberry Balsamic Sauce
Seasoned pork chops are sautéed and served with a quick-cooking, dried cranberry and vinegar sauce to make this 35 minute dish that's perfect for family or guests.
Ingredients
1.25 pounds boneless pork chop, 1-inch thick (4 pork chops)
0.5 teaspoon lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1.75 cups Swanson® Chicken Broth
0.25 cup balsamic vinegar
0.5 cup sweetened dried cranberriesor dried cherries
0.5 teaspoon lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1.75 cups Swanson® Chicken Broth
0.25 cup balsamic vinegar
0.5 cup sweetened dried cranberriesor dried cherries
Instructions
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 broth, 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.
Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the broth, 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.
Pork Chops with Cranberry Balsamic Sauce
Seasoned pork chops are sautéed and served with a quick-cooking, dried cranberry and vinegar sauce to make this 35 minute dish that's perfect for family or guests.
Directions
Print
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 broth, 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.
Ingredients
1.25 pounds boneless pork chop, 1-inch thick (4 pork chops)
0.5 teaspoon lemon pepper seasoning
2 tablespoons butter
2 cloves garlic, thinly sliced
1.75 cups Swanson® Chicken Broth
0.25 cup balsamic vinegar
0.5 cup sweetened dried cranberriesor dried cherries
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