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.