Autumn Pork Chops

Campbell's Autumn Pork Chops Recipe

We've created this delectable recipe for those nights when you need to get dinner on the table fast.  It features browned pork chops simmered in a tangy, sweet sauce that's been seasoned with mustard, apple juice and honey.

At a glance

Prep

10 min.

Total

30 min.

Serves

4

Cook: 20 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1/2 cup apple juice or water
2 tablespoons spicy brown mustard
1 tablespoon honey
1 dash ground black pepper
4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until browned on both sides.

  • 2

    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.

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  • Serving Suggestion: Serve with a sautéed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.
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RID#24164

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