This cranberry Dijon pork chop recipe uses an ovenproof skillet that 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: $9.24
The price is determined by the national average.
tablespoon olive oil
pounds boneless pork chop, 1-inch thick (4 pork chops)
can (10 1/2 ounces) 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 cranberries or 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.
(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
March 21, 2011
Excellent!! Added beef stock to the pan before soup and cranberry juice which added a much richer flavor. Also seasoned chops with salt, pepper and garlic salt. Wonderful savory sweet meal. Great with stuffing too which lended a holiday taste. My family loved it and we will be having this again.
July 10, 2008
I have to admit, when I read the ingredients for this recipe my first reaction was, "Uh, I don't know about this...". But I decided to try it anyway and I'm glad I did! It tastes terrific!! Even my husband; who isn't fond of pork, liked it and said I can cook it again. I didn't put it in the oven; I browned the thyme-covered chops, added the other ingredients and then simmered it all in a covered skillet for 1 1/2 hours turning the chops every 20 minutes. It worked out great!
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