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    Garlic Dill Meatballs with Cauliflower-Leek Puree View Edit
    Garlic Fries View Edit
    Garlic Pork Chops View Edit

    Servings: Not specified

    Directions

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside. Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.

    Ingredients
    • 1 tbsp. vegetable oil
    • 4 boneless pork chops, 3/4" thick (about 1 lb.)
    • 1 clove garlic, minced
    • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup *
    • 1/2 cup milk
    • 4 cups hot cooked couscous or rice

    Parsed from recipe text (no separate ingredient records).

    Comments

    TIP: Campbell’s Kitchen Tip: Try my little shortcut. I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic.

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