Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet and 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 oil1.5 pounds bone-in pork chop, 1/2-inch thick (about 4 chops)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup0.5 cup milk8 ounces (about 4 cups) medium egg noodles, cooked and drained
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