Hi...
We tried these for dinner last night and they are delicious! .... and quick to prepare.
I served these with Carrot Parsnip Stirfry (an old standby favorite of ours).
Enjoy!
hugs,
peg
Autumn Pork Chops
Source: Tasty Tuesday Tip of the Week Campbell's® Autumn Pork Chops
CAN BE HALVED EASILY
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.
Serves: 4
Prep. time: 5 minutes
Cooking time: 15 min.
- 1 tbsp. vegetable oil
- 4 bone-in pork chops, 1/2" thick (about 2 lbs.)
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
(Regular or 98% Fat Free)
- 1/2 cup apple juice or water
- 2 tbsp. spicy brown mustard
- 1 tbsp. honey
- Generous dash ground black pepper
- Hot cooked medium egg noodles
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 the noodles.
Recipe source: Cooking with Terry yahoo group, submitted by angelkisses
We tried these for dinner last night and they are delicious! .... and quick to prepare.
I served these with Carrot Parsnip Stirfry (an old standby favorite of ours).
Enjoy!
hugs,
peg
Autumn Pork Chops
Source: Tasty Tuesday Tip of the Week Campbell's® Autumn Pork Chops
CAN BE HALVED EASILY
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.
Serves: 4
Prep. time: 5 minutes
Cooking time: 15 min.
- 1 tbsp. vegetable oil
- 4 bone-in pork chops, 1/2" thick (about 2 lbs.)
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
(Regular or 98% Fat Free)
- 1/2 cup apple juice or water
- 2 tbsp. spicy brown mustard
- 1 tbsp. honey
- Generous dash ground black pepper
- Hot cooked medium egg noodles
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 the noodles.
Recipe source: Cooking with Terry yahoo group, submitted by angelkisses