"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 Allrecipes.com:
Creamy Mustard Pork Chops
Submitted By: Campbell's Kitchen
Cook Time: 25 Minutes Ready In: 25 Minutes
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.