Campbells Autumn Pork Chops Recipes

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AUTUMN PORK CHOPS



Autumn Pork Chops image

Make and share this Autumn Pork Chops recipe from Food.com.

Provided by looneytunesfan

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 pork chops, 1/2-inch thick
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
1/2 cup apple juice or 1/2 cup water
2 tablespoons spicy brown mustard
1 tablespoon honey
1 dash ground black pepper
hot cooked medium egg noodles

Steps:

  • HEAT oil in skillet. Cook chops 10 minute or until browned.
  • ADD soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minute or until chops are done. Serve with noodles.

Nutrition Facts : Calories 354.4, Fat 22.4, SaturatedFat 6.4, Cholesterol 75, Sodium 644.2, Carbohydrate 13.7, Fiber 0.3, Sugar 9, Protein 24.1

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP



Baked Pork Chops with Cream of Mushroom Soup image

When done right, these baked pork chops are fork-tender. Great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.

Provided by CANDYLOTUS

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 4

Number Of Ingredients 5

½ yellow onion, sliced
4 pork chops
26 ounces condensed cream of mushroom soup
¼ cup water
2 cubes beef bouillon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
  • Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 419.3 calories, Carbohydrate 13.8 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 0.2 g, Protein 44.2 g, SaturatedFat 5.6 g, Sodium 1673.5 mg, Sugar 3.5 g

AUTUMN PORK CHOPS



Autumn Pork Chops image

Use this delectable recipe for those nights when you need to get dinner on the table fast. It features browned pork chops simmered in a tangy, sweet sauce that's been seasoned with mustard, apple juice and honey.

Provided by ElizabethKnicely

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 pork chops, 1/2-inch thick (about 2 pounds)
1 (10 3/4 ounce) can Campbell's condensed cream of celery soup (Regular or 98% Fat Free)
1/2 cup apple juice or 1/2 cup water
2 tablespoons spicy-brown mustard
1 tablespoon honey
generous dash ground black pepper
hot cooked medium egg noodles

Steps:

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  • Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with noodles.
  • SERVING SUGGESTION: Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.

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