This quick and easy pork chop recipe is a perfect weeknight meal… it’s one of those “under 30 minute” meals that will surely please…. Serve it with egg noodles or rice and a vegetable… and the meal practically makes itself.
As promised in the beginning of the year… to include quick little recipes with shortcuts… I am posting this recipe from the folks at the Campbell Kitchens… a great little recipe I know you’ll love… I know we really liked it.
The only change I made was to use garlic powder for the seasoning on the pork chops… they used lemon pepper… you can use either one.. the garlic powder gave it a nice flavor.
I mixed the soup, milk and mustard in a bowl then added it into the skillet…. I just thought it was easier to mix it that way.
You can use the regular Cream of Mushroom Soup or the reduced fat variety… they both make an excellent sauce.... an easy way to shave some fat and calories... also you can use non-fat milk... the sauce will be a bit thinner.. but taste just as good...
I know the blog snob will roll her eyes at this recipe… it uses … a can of cream of mushroom soup… horrors!… it’s not from scratch!.... she apparently does not have to get a meal on the table every night for a family.. sometimes quick little shortcuts are just what the cook needs… and you know what?... they often are some of the family’s favorite meals…
So I hope you try this …
Recipe: Creamy Mustard Pork Chops
All you need:
4 boneless lean pork chops (about ¾ inch thick)
1 tablespoon butter
1 can (10 ¾ oz.) Campbell’s Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon mustard
Chopped parsley for garnish (optional)
All you need to do:
Season the chops with garlic powder.
Melt the butter in a large skillet.
Add the chops and sear both sides of the chops over medium-high heat.
Reduce the heat to low.
In a bowl, combine the soup, milk and mustard.
Add the soup mixture to the skillet.
Cover and cook over low heat for 10 minutes or until the pork is cooked through.
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