Wednesday, April 14, 2010

Creamy Mustard Pork Chops

This recipe is from Campbell's Kitchen. I signed up for their email recipes a few years ago. Every once in a while, I receive a recipe that catches my eye and this one did. I really love how simple this recipe was, but it has so much flavor. The heat from the lemon pepper, paired with the bite from the mustard was perfect. I only had Honey Dijon, so I added a squirt of yellow mustard to counter the sweetness. The chops were tender and juicy, the sauce comforting. Hubby enjoyed it, as did the kids, so all in all it was a success.


Creamy Mustard Pork Chops
Adapted from Campbell's Kitchen

4 boneless pork chops, 3/4" thick
1 1/2 tsp. lemon pepper seasoning
1 tbsp. butter OR margarine
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 tbsp. Dijon-style mustard
1 tbsp. chopped fresh parsley

SPRINKLE chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 min. or until browned.ADD soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Sprinkle with parsley.

Cindy's notes: I used bone in chops, so let them simmer until the internal temperature reached 165 degrees. I also used olive oil, instead of butter, to brown the chops.

This recipe has been linked to Potluck Sunday, hosted by Mommy's Kitchen.


MM said...

That does look good! Nice, solid weeknight recipe.

Mommy's Kitchen said...

Nice change for pork chops. I bet that sauce is so good. Ty for linking up to Potluck Sunday at MK.