Cooking Directions

• Stir the garlic powder, paprika and basil on a plate.  Coat the pork with the garlic powder mixture.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until well browned on both sides.
• Add the onion to the skillet and cook until tender, stirring occasionally.  Stir in the soup and milk and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the pork is cooked through.  Serve the pork and sauce with the rice.

Ingredients

• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.25 teaspoon dried basil leavesor dried thyme leaves, crushed
• 1 pound boneless pork chop, 3/4-inch thick (about 4 chops)
• 1 tablespoon vegetable oil
• 1 medium onion, sliced (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.25 cup milk
• 3 cups hot cooked white riceor brown rice