Tasty 2 Step Pork Chops Recipes

Steps:

• In a large skillet, brown pork chops in hot oil. Add soup and water; cover and simmer until pork is no longer pink.
• Tomato Basil: Reduce water to 1/3 cup. Add 1/2 cup chopped italian plum tomatoes, 1 tablespoon chopped fresh parsley and 1 teaspoon dried basil or 1 tablespoon fresh basil leaves with soup. Stir in 1 tablespoon butter or margarine before serving.
• Lemon Thyme: Add 1 tablespoon lemon juice, 1/2 teaspoon dried thyme and 1/4 teaspoon pepper with soup.
• Pork Chops Mornay: Stir 1/3 cup shredded swiss cheese, 2 tablespoon grated Parmesan cheese and 1/4 teaspoon ground nutmeg into sauce after removing from heat.
• Rosemary: Brown pork chops in butter or margarine. Add 1/2 cup sliced green onions and cook 2 minutes. Add 1 can campbells cream of mushroom soup with roasted garlic, 1/3 cup water and 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed. Cover and simmer until pork is no longer pink. Stir in 1/2 cup sour cream before serving.

Steps:

• 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 *.
• TIP: Campbell's Kitchen Tip: I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic.
• *The internal temperature of the pork chops should reach 160°F.
• This recipe is also on the Campbell's page used with Chicken.

Steps:

• In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

Steps:

• Pour 3 Tbsp. dressing over chops in shallow dish; turn to evenly coat both sides of each chop. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Mix remaining dressing and all remaining ingredients until blended. Drain chops; discard marinade. Place chops in baking dish sprayed with cooking spray; press cracker mixture onto chops.
• Bake 20 min. or until done (145°F). Let stand 3 min. before serving.