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.
1 tablespoon vegetable oil4 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 Soup0.5 cup apple juiceor water2 tablespoons spicy brown mustard1 tablespoon honey1 dash ground black pepper4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
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