1 TB Vegetable Oil
4 Bone-in Pork Chops 1/2 in thick
1 Can Cream of Celery Soup
1/2 C. Apple Juice or Water
2 TB Spicy Brown Mustard
1 TB Honey
Dash Ground Pepper
Hot Cooked Med. Egg Noodles
Heat oil in skillet over med-high heat. Add pork chops and cook until browned, remove and set aside. Stir in the soup, apple juice, mustard, honey, and black pepper. Heat to a boil. Return the pork chops to the pan and reduce heat to low. Cover and cook for 5 minutes or until the pork chops are cooked through. Serve with the noodles.
4 Bone-in Pork Chops 1/2 in thick
1 Can Cream of Celery Soup
1/2 C. Apple Juice or Water
2 TB Spicy Brown Mustard
1 TB Honey
Dash Ground Pepper
Hot Cooked Med. Egg Noodles
Heat oil in skillet over med-high heat. Add pork chops and cook until browned, remove and set aside. Stir in the soup, apple juice, mustard, honey, and black pepper. Heat to a boil. Return the pork chops to the pan and reduce heat to low. Cover and cook for 5 minutes or until the pork chops are cooked through. Serve with the noodles.
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