Thursday, February 25, 2010

Creamy Mustard Pork Chops

"Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce."

This is one of the new recipes I’m trying this week. I used some of the homemade cream of mushroom soup, which tastes pretty good, but isn’t very appetizing-looking (so I didn’t take a photo). It’s also much runnier than canned soup, so it needs some extra simmering time to reduce and thicken. Otherwise, the sauce is quite flavorful.

This recipe is from

      Creamy Mustard Pork Chops
      Submitted By: Campbell's Kitchen
      Cook Time: 25 Minutes Ready In: 25 Minutes
      Servings: 4
      4 boneless pork chops, 3/4-inch thick
      1 1/2 teaspoons lemon pepper seasoning
      1 tablespoon butter or margarine
      1 (10.75 ounce) can Campbell's®
      Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free
      Cream of Mushroom Soup
      1/2 cup milk
      1 tablespoon Dijon-style mustard
      1 tablespoon chopped fresh parsley
      1. Sprinkle chops with lemon pepper seasoning. Heat butter in skillet.
Cook chops 10 minutes or until browned.
      2. Add soup, milk and mustard. Heat to a boil. Cover and cook over low
heat 10 minutes or until chops are done. Sprinkle with parsley.

I served these with brown & wild rice and green beans.


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