• 4servings
  • 30minutes
  • 113calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D
MineralsCopper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless pork chops, 1-inch thick

  2. Lemon pepper seasoning

  3. 2 tablespoons butter

  4. 2 cloves garlic, thinly sliced

  5. 1 3/4 cups Swanson® Chicken Stock

  6. 1/4 cup balsamic vinegar

  7. 1/2 cup dried cranberries or dried cherries

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Stir in the remaining butter. Serve the pork with the sauce.


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