Cranberry Dijon Pork Chops
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.
Ingredients
1 tablespoon olive oil1.25 pounds boneless pork chop, 1-inch thick (4 pork chops)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup4 ounces (1/2 cup) cranberry juice2 tablespoons Dijon-style mustard0.5 teaspoon dried thyme, crushed0.25 cup sweetened dried cranberries or cherries4 cups cholesterol-free noodle-style pasta, cooked and drained
Instructions
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.
Cranberry Dijon Pork Chops
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 ma...
Directions
Print
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.
Ingredients
1 tablespoon olive oil1.25 pounds boneless pork chop, 1-inch thick (4 pork chops)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup4 ounces (1/2 cup) cranberry juice2 tablespoons Dijon-style mustard0.5 teaspoon dried thyme, crushed0.25 cup sweetened dried cranberries or cherries4 cups cholesterol-free noodle-style pasta, cooked and drained
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