Autumn Pork Chops recipe
1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10.75-ounces) Campbell’s Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.
2. Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the noodles.