Pork with Mushroom Dijon Sauce
White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 40 minutes.
Ingredients
1 pound boneless pork chop, 3/4-inch thick (about 4 chops)
0.5 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms(about 3 ounces)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon Dijon-style mustard
0.5 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms(about 3 ounces)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon Dijon-style mustard
Instructions
Season the pork with the lemon pepper.
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.
Add the mushrooms to the skillet. Reduce the heat to medium. Cook until the mushrooms are tender, stirring occasionally.
Stir the soup, milk, wine and mustard in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
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.
Add the mushrooms to the skillet. Reduce the heat to medium. Cook until the mushrooms are tender, stirring occasionally.
Stir the soup, milk, wine and mustard in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Pork with Mushroom Dijon Sauce
White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 40 minutes.
Directions
Print
Season the pork with the lemon pepper.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.Add the mushrooms to the skillet. Reduce the heat to medium. Cook until the mushrooms are tender, stirring occasionally.Stir the soup, milk, wine and mustard in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Ingredients
1 pound boneless pork chop, 3/4-inch thick (about 4 chops)0.5 teaspoon lemon pepper seasoning1 tablespoon vegetable oil1 cup sliced mushrooms(about 3 ounces)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup milk2 tablespoons Chablis or other dry white wine1 tablespoon Dijon-style mustard
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