Autumn Pork Chops

1 tablespoon vegetable oil
4 pork chops, 3/4" thick
1 can Campbell's Cream of Celery or 98% Fat Free Cream of
Celery Soup
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash pepper
4 cups hot cooked medium egg noodles

Heat oil in skillet. Add pork chops and cook until browned.

Add soup, apple juice, mustard, honey and pepper. Bring to a
boil. Cover and cook over low heat 5 minutes or until done.
Serve with noodles.

Makes 4 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Campbell's.