Appetizing Muse

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Autumn Chops

Posted Mon, 10/11/04

Autumn Pork Chops

1 TBS vegetable oil

4 pork chops, 1/2" thick

1 can (10-3/4 oz.) Campbell's Cream of Celery Soup

1/2 C apple juice or water

2 TBS spicy-brown mustard

1 TBS honey

Generous dash ground black pepper

Hot cooked medium egg noodles

 

Heat the oil in skillet; cook pork chops for ten minutes, or until browned. Add the soup, apple juice, mustard, honey and black pepper. Heat to a boil; cover and cook over low heat for five minutes, or until chops are done. Serve with noodles. Tips: Serve with a sautéed squash medley such as zucchini and yellow squash with red onion and garlic.