Name: Pork Chops with Cranberry Balsamic Sauce Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless, 1-inch thick pork chops; as desired/needed Lemon pepper seasoning; 2 tbsp butter; 2 thinly sliced garlic cloves; 1 ¾ cups Swanson Chicken Stock; 1/4 cup balsamic vinegar; 1/2 cup or dried cherries dried cranberries

This pork chops with sauce recipe is a scrumptious dish brimming with the wonderful flavors of the fall! The cranberry sauce is sweet but has a slight tang from the balsamic vinegar that goes nicely with the savory chops.

How To Make Pork Chops with Cranberry Balsamic Sauce

4 pork chops (boneless, 1-inch thick)
Lemon pepper seasoning (as desired/needed)
2 tbsp butter
2 garlic cloves (thinly sliced)
1 ¾ cups Swanson Chicken Stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries (or dried cherries)

Season the pork with the lemon pepper.
Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until well browned on both sides and cooked through. Remove from skillet and keep warm.
Heat 1 tbsp butter in the skillet. Add the garlic and cook until 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 chops with the sauce.

How To Make Pork Chops with Cranberry Balsamic Sauce

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Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Serves:

CONTINUE READING BELOW

Ingredients

4 pork chops, boneless, 1-inch thick
Lemon pepper seasoning, as desired/needed
2 tbsp butter
2 garlic cloves, thinly sliced
1 ¾ cups Swanson Chicken Stock
1/4 cup balsamic vinegar
1/2 cup dried cranberries , or 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 well browned on both sides and cooked through. Remove from skillet and keep warm.
Heat 1 tbsp butter in the skillet. Add the garlic and cook until 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 chops with the sauce.