Recipe by Campbell's Kitchen
"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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boneless pork chops, 1-inch thick
Lemon pepper seasoning
garlic, thinly sliced
1 3/4 cups
Swanson® Chicken Stock
dried cranberries or dried cherries
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!
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.
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.
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?
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops with Cranberry Balsamic Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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