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:
Debbie's Collection of Great Recipes,
SWEETIE PIE FAVORITES,
Easy Skillet Dishes,
Easy Meals!,
Shannon's Favorites
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Kathy
10/23/08 05:38 PM | Pork ChopsThis not a new concept... I have been using Campbells Cream of Mushroom soup with pork chops for over 35 years. It's just as great now as the first time i made it. |
| ★ ★ ★ ★ ★ | Kenny
10/23/08 05:14 PM | dogthis recipe reminds me of eating dog cutlets in vietnam....DELICIOUS!!!!! |
| ★ ★ ★ ★ ☆ | Midge5737
10/23/08 04:35 PM | garlic pork chopsShouldn't you cook pork til well done, ie not pink? |
| ★ ★ ★ ★ ★ | managwa
10/23/08 04:05 PM | Hawiianadd pineapple chunks, green pepper to the top after adding mushroom soup and simmer. My family loves it this way. bed of rice or noodles, topped by all this is delicious!!!! |
| ★ ★ ★ ★ ☆ | earthshine24
10/23/08 03:50 PM | Too much fatRegarding the comment about skipping the oil because there's already plenty of fat on the pork chops. I wouldn't recommend skipping the oil. If you want to reduce the amount of fat, trim the fat off the pork chops. Using an oil like canola oil which is high in unsaturated fats, is much healthier than the fat on the pork chops which loaded with saturated fats. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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