Cooking Directions

• Season the pork with the Creole seasoning.
• Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.  Add the pork and cook until well browned on both sides.  Remove the pork from the skillet.
• Add the remaining oil to the skillet and heat over medium heat.  Add the onion and garlic and cook until the onion is tender-crisp, stirring occasionally.
• Add the soup, water, parsley and tomatoes to the skillet and heat to a boil.  Return the pork to the skillet. Reduce the heat to low.  Cover and cook for 5 minutes or until the pork is cooked through.  Serve the pork and sauce with the rice.

Ingredients

• 4 boneless pork chop, 3/4-inch thick (about 1 pound)
• 1.5 teaspoons Creole or Cajun seasoning
• 2 tablespoons vegetable or canola oil
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 0.333 cup water
• 1 tablespoon chopped fresh parsley
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 cups hot cooked white rice