Creamy Mustard Pork Chops

This is one of my favorite go-to dishes.  According to Myrecipes.com, "This quick-fix, one-skillet dish fits right into your busy schedule.  It's so easy to make and the results are absolutely delicious."  (Tip:  If the chops are thick, after browning, place them on a baking pan on the bottom shelf of the oven and broil on low for about 15 minutes.  Check with a meat thermometer.  This will prevent charring on the outside and raw meat on the inside.) Serve with or without noodles.

2 servings

11 calculated points

Pinot Noir, Grenache

Ingredients

• 4 boneless pork chops, 3/4-inch thick (about 1 pound)
• 1½ teaspoons lemon pepper seasoning
• 1 tablespoon butter
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• ½ cup milk
• 1 tablespoon Dijon-style mustard
• 1 tablespoon chopped fresh parsley

Directions

1. Season the pork with the lemon pepper seasoning.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. 
3. Broil chops (see above).
4. Stir the soup, milk and mustard together in a bowl. Add to the skillet and heat to a boil. 
5. Return pork chops to pan.
6. Reduce the heat to low. Simmer for 2-3 minutes. Serve.