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

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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