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
Our take on the popular and flavorful Viet...
Stuffed with vibrant pesto flavors, these ...
This herb seasoned meatloaf recipe promise...
Brimming with beef and vegetables, this ru...