Autumn Pork Chops

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 4
    pork chops, 1/2-inch thick (about 2 pounds)
  • 1
    (10 3/4 ounce) can Campbell's condensed cream of celery soup (Regular or 98% Fat Free)
  • 12
    cup apple juice or 1/2 cup water
  • 2
    tablespoons spicy-brown mustard
  • 1
    tablespoon honey
  • generous dash ground black pepper
  • hot cooked medium egg noodles
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DIRECTIONS

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  • 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 sauce with noodles.
  • SERVING SUGGESTION: Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.
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