2-Step Garlic Pork Chops

Recipe by Jane Burch
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 4
    boneless pork chops, 3/4-inch thick (about 1 lb.)
  • 1
    garlic clove, minced
  • 1
    (10 3/4 ounce) can Campbell's Cream of Mushroom Soup or (10 3/4 ounce) can 98% fat-free cream of mushroom soup
  • 12
    cup milk
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DIRECTIONS

  • Heat the oil in a 10-inch skillet over medium-high heat.
  • Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides.
  • Remove the chops and set aside.
  • Stir the soup and milk into the skillet. Heat to a boil.
  • Return the chops to the skillet and reduce the heat to low.
  • Cover and cook for 5 minutes or until the chops are slightly pink in the center *.
  • TIP: Campbell’s Kitchen Tip: I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic.
  • *The internal temperature of the pork chops should reach 160°F.
  • This recipe is also on the Campbell’s page used with Chicken.
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