Provided by Campbell's Kitchen
Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.
TIP: * The internal temperature of the pork chops should reach 160°F.
Campbell’s Kitchen Tip: Try my little shortcut. I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic. –Jane Freiman, Campbell’s Kitchen Team
This recipe has been added to the following public cookbooks:
moms pork recipes,
Recipies to try,
The Hawaiian Pork Cookbook,
dinners,
Easy eats for skiiers and boater
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | Alfred schrader
06/12/08 11:40 AM |
Yes, Maureen, the garlic can burn.This recipe can be improved. To start with I don't suggest cooking the chops in oil. The chops have plentey of fat to start with...simply heat the pan till a drop of water dances, then carefully place a chop or two in to brown on both sides.
Don't crowd the pan, or the chops will boil, not brown.
Remove the chops & place in a warmer. Reduce the heat.
Now saute your garlic, etc.
Return the meat to the pan to complete the dish.
If you really want to eat good, make your own mushroom soup
from scratch. You can email me for the recipe. Chef Alfred
alfredschrader@aol.com |
| ★ ★ ★ ★ ★ | Priscilla
06/10/08 12:32 PM |
Garlic Pork ChopsI have been using this basic recipe for years--literally at least 30+ You should know that adding Worcestshire sauce makes an even better flavor. Occasionally we have added any left over bacon which we crumbled and put both in the "gravy" and on top of the dish. It is YUMMY and is quite the SOUTHERN TREAT!!! Also works well with boneless chicken breasts. |
| ★ ☆ ☆ ☆ ☆ | Maureen Chadwick
06/10/08 12:22 PM |
garlic pork chopsDoesn't the garlic burn if it cooks as long as the chops in the hot oil? |
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