Cooking Directions

• Season the pork with the lemon pepper.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook for 6 minutes or until browned on both sides.  Remove the pork from the skillet.
• Add the mushrooms to the skillet.  Reduce the heat to medium.  Cook until the mushrooms are tender, stirring occasionally.
• Stir the soup, milk, wine and mustard in the skillet and heat to a boil.  Return the pork to the skillet.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

Ingredients

• 1 pound boneless pork chop, 3/4-inch thick (about 4 chops)
• 0.5 teaspoon lemon pepper seasoning
• 1 tablespoon vegetable oil
• 1 cup sliced mushrooms(about 3 ounces)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.25 cup milk
• 2 tablespoons Chablis or other dry white wine
• 1 tablespoon Dijon-style mustard