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
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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.
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.
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
