2-Step Garlic Pork Chops

These quick-cooking pork chops are so delicious, they make home cooking
simple and satisfying!

2-Step Garlic Pork Chops
from Campbell's Kitchen

1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
4 cups hot cooked couscous or regular long-grain white rice

Directions:
 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.
 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.
 TIP: * The internal temperature of the pork chops should reach 160
degreesF.
 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

Kitchen Clip:
Soak up the extra sauce with some Pepperidge Farms(R) Hot and Crusty
Dinner Rolls.
Received on Mon Jul 6 13:35:05 2009