Juicy, pan-seared pork chops get even better when cooked with an easy to make tomato sauce that packs a little sweetness and just the right amount of tanginess. This one's a keeper!
cost per recipe: $5.93
The price is determined by the national average.
tablespoon vegetable oil
pound boneless pork chop, 3/4 inch thick (about 4 pork chops)
large green pepper or red bell pepper, cut into 2-inch-long strips (about 2 cups)
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
tablespoon apple cider vinegar
tablespoon Worcestershire sauce
tablespoon packed brown sugar
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until it's well browned on both sides. Remove the pork from the skillet. Add the pepper and cook until it's tender, stirring occasionally.
Stir the soup, water, vinegar, Worcestershire and brown sugar in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover the skillet and cook for 10 minutes or until the pork is cooked through.