Autumn Pork Chops
We've created this delectable recipe for those nights when you need to get dinner on the table fast. It features browned pork chops simmered in a tangy, sweet sauce that's been seasoned with mustard, apple juice and honey.
Ingredients
1 tablespoon vegetable oil
4 bone-in pork chop, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup apple juiceor water
2 tablespoons spicy brown mustard
1 tablespoon honey
1 dash ground black pepper
4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
4 bone-in pork chop, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup apple juiceor water
2 tablespoons spicy brown mustard
1 tablespoon honey
1 dash ground black pepper
4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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 soup mixture with the noodles.
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.
Autumn Pork Chops
We've created this delectable recipe for those nights when you need to get dinner on the table fast. It features browned pork chops simmered in a tangy, sweet sauce that's been season...
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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 soup mixture with the noodles.
Ingredients
1 tablespoon vegetable oil
4 bone-in pork chop, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup apple juiceor water
2 tablespoons spicy brown mustard
1 tablespoon honey
1 dash ground black pepper
4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
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