Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until 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 soup mixture with the noodles.

Ingredients

• 1 tablespoon vegetable oil
• 4 bone-in pork chop, 1/2-inch thick (about 1 1/2 pounds)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.5 cup apple juiceor water
• 2 tablespoons spicy brown mustard
• 1 tablespoon honey
• 1 dash ground black pepper
• 4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)