Cooking Directions

• Season the pork with the lemon pepper seasoning.
• Heat the butter in a 10-inch skillet over medium-high heat.  Add the pork and cook until well browned on both sides.
• Stir the soup, milk and mustard in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.  Sprinkle with the parsley.

Ingredients

• 1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)
• 1.5 teaspoons lemon pepper seasoning
• 1 tablespoon butter
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 1 tablespoon Dijon-style mustard
• 1 tablespoon chopped fresh parsley