Ingredients
1tbspvegetable oil
4pork chops
1canCampbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
½cupmilk
hot egg noodles,cooked
Preparation
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
Stir in the soup and milk. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through but slightly pink in the center or the internal temperature reaches 160 degrees F.
Serve with the noodles.
