Creamy Mustard Pork Chops

This recipe is from Campbell’s. I tend to avoid cooking with canned soups, but this dish is too fast, easy, and tasty to pass up. I often call it “pork stroganoff” because that’s what it tastes like to me.

Ingredients:

• 3 or 4 boneless pork chops, ¾ inch thick
• 1½ teaspoons lemon pepper seasoning
• 1 tablespoon butter
• 1 (10.75 ounce) can Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
• ½ cup milk
• 1 tablespoon Dijon-style mustard (I use Grey Poupon Country Dijon Mustard)

Directions:

1. Season the pork with the lemon pepper seasoning. Don’t go overboard or the sauce will be excessively tangy. Just a light sprinkle.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
3. Stir the soup, milk and mustard in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10-20 minutes or until the pork is cooked through (145°).

I serve with about ⅔ a bag of extra wide egg noodles.

(Adapted from Campbell’s Kitchen.)