An oven-proof skillet makes clean-up a breeze in this simple and flavorful recipe that combines sweet cranberries and savory mustard to make an amazing sauce for sautéed pork chops.
cost per recipe: $6.52
The price is determined by the national average.
tablespoon olive oil
pounds boneless pork chop, 1-inch thick (4 pork chops)
can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
ounces (1/2 cup) cranberry juice
tablespoons Dijon-style mustard
teaspoon dried thyme, crushed
cup sweetened dried cranberriesor cherries
cups cholesterol-free noodle-style pasta, cooked and drained
Heat the oil in a 10-inch ovenproof skillet over medium-high heat. Add the chops and cook until they're well browned on both sides.
Stir the soup, cranberry juice, mustard and thyme in the skillet. Heat to a boil. Cover.
Bake at 350°F. for 45 minutes or until the chops are cooked through. Stir the cranberries into the sauce. Serve with the pasta.