Cranberry Dijon Pork Chops

Campbell's Cranberry Dijon Pork Chops Recipe

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.

At a glance

Prep

20 min.

Total

1 hr. 5 min.

Serves

4

Bake: 45 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 tablespoon olive oil
1 1/4 pounds boneless pork chops, 1-inch thick (4 pork chops)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
4 ounces (1/2 cup) cranberry juice
2 tablespoons Dijon-style mustard
1/4 teaspoon dried thyme, crushed
1/4 cup sweetened dried cranberries or cherries
4 cups cholesterol-free noodle-style pasta, cooked and drained

How to Make It

  • 1

    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.

  • 2

    Stir the soup, cranberry juice, mustard and thyme in the skillet. Heat to a boil. Cover.

  • 3

    Bake at 350°F. for 45 minutes or until the chops are cooked through. Stir the cranberries into the sauce. Serve with the pasta.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27108

Your Recently Viewed Recipes