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

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

280 calories; protein 25.4g 51% DV; carbohydrates 15.7g 5% DV; fat 12.7g 20% DV; cholesterol 74.2mg 25% DV; sodium 359.6mg 14% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2009
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 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! Read More
(11)

Most helpful critical review

Rating: 3 stars
12/18/2011
I gave this recipe three stars because it was a happy medium. The meat turned out really well and we all enjoyed it. However the sauce did not work for me and I made it exactly like the recipe. The problem was that I reduced it too much I think. The combination of balsamic vinegar and cranberries was too biting and acidic. Next time I think I would try cherries or apples in the sauce and definitely leave the sauce less reduced. I will make it again though because I think it is a solid recipe. Read More
(3)
27 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/06/2009
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 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! Read More
(11)
Rating: 4 stars
11/04/2009
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 would have left overs to use on other things. Very delish. Read More
(10)
Rating: 4 stars
02/16/2011
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? Read More
(7)
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Rating: 5 stars
06/29/2011
Outstanding! It's just me so I divided the recipe down and it worked perfectly for me. I didn't have chicken stock so used beef and just couldn't find my garlic (it was hiding in the back of the fridge) so got frustrated and used garlic powder and even that worked great. The combination of flavors is just delicious! I wanted to lick the pan! Read More
(5)
Rating: 5 stars
08/30/2010
I served a cranberry-balsamic sauce with a pork tenderloin last weekend. I included one onion chopped and fresh rosemary instead of thyme. I also used canned whole berry cranberry sauce instead of the dried berries. The sauce really complimented the pork quite well. I may try the sauce for our Thanksgiving turkey. Read More
(5)
Rating: 4 stars
12/05/2011
Very good! I took the advice of a reader and doubled the sauce. Unfortunately I had to use broth since I had no stock. It was a bit tart for me (just a personal preference) and added 2T brown sugar. I also like my sauce a bit thicker so I used a bit of cornstarch. Do yourself a favor and try this. It's a great blend of flavors. Next time I'll make sure I have stock on hand. Read More
(5)
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Rating: 5 stars
08/05/2009
I mostly eyeballed the ingredients and added them to taste but this was a really good recipe. Even my husband who doesn't like meat and fruit combinations thought the savory flavor of the vinegar and chicken broth balanced out the tartness of the cranberries. I used jarred minced garlic to make it simpler. I served this with couscous and only wish I'd made more sauce to pour over it! Read More
(4)
Rating: 3 stars
12/05/2011
I gave this 3 stars for the sauce. I will try this with pork tenderloin next time. The 20min cooking time was way too long for the pork chops. They were very dry. Read More
(3)
Rating: 4 stars
05/25/2009
mmmm yummy. I impressed my mom so much we're using the leftover sauce and barbecuing more pork chops to cut up into little pieces with gorgonzola cheese for hors d'oeuvres tomorrow. It's gonna be GOOD! Read More
(3)
Rating: 3 stars
12/18/2011
I gave this recipe three stars because it was a happy medium. The meat turned out really well and we all enjoyed it. However the sauce did not work for me and I made it exactly like the recipe. The problem was that I reduced it too much I think. The combination of balsamic vinegar and cranberries was too biting and acidic. Next time I think I would try cherries or apples in the sauce and definitely leave the sauce less reduced. I will make it again though because I think it is a solid recipe. Read More
(3)