Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
0.5 teaspoon garlic powder0.5 teaspoon paprika0.25 teaspoon dried basil leavesor dried thyme leaves, crushed1 pound boneless pork chop, 3/4-inch thick (about 4 chops)1 tablespoon vegetable oil1 medium onion, sliced (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup milk3 cups hot cooked white riceor brown rice
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