White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 40 minutes.
cost per recipe: $5.15
The price is determined by the national average.
pound boneless pork chop, 3/4-inch thick (about 4 chops)
teaspoon lemon pepper seasoning
tablespoon vegetable oil
cup sliced mushrooms(about 3 ounces)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoons Chablis or other dry white wine
tablespoon Dijon-style mustard
Season the pork with the lemon pepper.
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.
Add the mushrooms to the skillet. Reduce the heat to medium. Cook until the mushrooms are tender, stirring occasionally.
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.