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Pork with Mushroom Dijon Sauce

Pork with Mushroom Dijon Sauce

4.41 27

White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 40 minutes.

serves 4 people

Ingredients

cost per recipe: $3.58

The price is determined by the national average.

  • 1

    pound boneless pork chop, 3/4-inch thick (about 4 chops)

  • 1/2

    teaspoon lemon pepper seasoning

  • 1

    tablespoon vegetable oil

  • 1

    cup sliced mushrooms(about 3 ounces)

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/4

    cup milk

  • 2

    tablespoons Chablis or other dry white wine

  • 1

    tablespoon Dijon-style mustard

view nutrition info

How to Make It

Step 1

Season the pork with the lemon pepper.

Step 2

Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook for 6 minutes or until browned on both sides.  Remove the pork from the skillet.

Step 3

Add the mushrooms to the skillet.  Reduce the heat to medium.  Cook until the mushrooms are tender, stirring occasionally.

Step 4

Stir the soup, milk, wine and mustard in the skillet and heat to a boil.  Return the pork to the skillet.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(27)
  • yoyo1198

    November 10, 2014

    Use for shredded pork

    I used this sauce with shredded pork western ribs. I hardly ever make pork chops anymore.

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  • Kimmy95

    October 6, 2014

    Easy and Delicious!

    I have made this many times and the key is the lemon pepper seasoning and browning the chops well. Then leave it! Tastes better the longer it has cooked. I love it with cream of chicken soup as I find the creaminess adds to the depth of the dish!!!

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  • Erin L.

    September 29, 2014

    Perfect Porkchops! even better as left overs!

    We made this recipe with brown rice and asparagus. The porkchops were very juicy and the recipe was very easy to follow and execute. My boyfriend and I are usually very wary of leftovers (they never taste AS good as the first time and our microwave is finicky) These porkchops may have been even BETTER reheated. the sauce is very flavorful and not overwhelming on the mustard side. This is probably one of our new favorites.

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  • Brandi F.

    September 6, 2014

    mushrommmmm!!!

    I left the mustard out and it was really good and very easy to make.

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  • ashlynn m.

    February 25, 2014

    good supper

    This was good, not the BEST thing I've ever made but I will definitely make again, as it's flavorful and easy enough for any night of the wk. I used thinner pork chops, 8 oz. mushrooms, half of an onion, more mustard and added chicken broth. This made plenty of sauce, which was very flavorful with the addition of diced onion. I served this with oven roasted red potatoes, Brussels sprouts and dinner rolls for a yummy well rounded supper.

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