2-Step Garlic Pork Chops

Make a mid-week meal tonight that's memorable.

2-Step Garlic Pork Chops
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 tbsp. vegetable oil
4 boneless pork chops, 3/4" thick (about 1 lb.)
1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup OR 98%
Fat Free Cream of Mushroom Soup *
1/2 cup milk
4 cups hot cooked couscous or rice

Directions:
1. 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.
2. 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.
Serves 4.
Campbell’s Kitchen Tip:
Try my little shortcut. I use Campbell's(R) Cream of Mushroom with
Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the
garlic. –Jane Freiman, Campbell’s Kitchen Team

* The internal temperature of the pork chops should reach 160°F.
<http://www.campbellkitchen.com/kitchen2006.asp?EID=1549&LID=67&ET=T&MID=2005175&E=646&xf=160>

Kitchen Clip:
Make a vinaigrette with garlic to toss with mixed salad greens--the
perfect accompaniment to this skillet dish.
Received on Wed Jun 7 15:25:43 2006