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READY IN 25 mins

Campbell's® Easy Skillet Pork Chops

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Read Reviews (12)

"For a quick, hearty dinner, serve these creamy pork chops with a side of egg noodles." — Campbell's Kitchen

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Original recipe makes 4 servings Change Servings

4 bone-in pork chops, 3/4-inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 tablespoon honey

1/8 teaspoon ground black pepper
4 cups egg noodles

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Directions

Spray nonstick skillet with vegetable cooking spray and heat 1 minute. Add chops and cook until browned.
Add soup, honey, and pepper. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with noodles.

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COOK 25 mins
READY IN 25 mins

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This was exactly what I was looking for. So good! I used cream of mushroom soup because I didn't have any cream of celery. I'm sure it would taste great either way. I doubled the pepper and I added 1/2 can of milk to the soup mixture. I also browned my pork chops in olive oil and added salt and pepper to taste on the chops while they were browning. Used 8 oz of egg noodles. It was too much. 6 oz would probably do.

—PULLEYHEATHER

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Most Helpful Critical Review

Nov 30, 2007

The recipe did not say if you should mix the soup as directed on the can or not. I mixed the pepper, soup, and honey. The mixture was entirely too thick. I then added a little water to make it more able to bring to a boil. The stuff did not even look appitizing. My husband would not even try it. It was ok, but nothing to write home about.

—Jill Simmons

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12 Ratings

Dec 01, 2008

I used cream of mushroom soup and a 1/2 can of milk to make the gravy creamier. It was kind of like a pork chop stroganoff. We really enjoyed it - the chops were so juicy and tender! And it was really pretty easy!

—calebzmom

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Nov 20, 2008

This was so easy to prepare. I used about a half cup of water and followed the recipe exactly because I was in a hurry. My husband and I thought it was good but when I make it again I will brown some onions add a little garlic and try using mushroom soup.

—tweety

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Aug 25, 2010

This is the first time I've ever rated anything or wrote a review! I've tried this before-from the label-and it is very good! Very simple & quick. Easy to do in the crock-pot as well. Add some onion when you brown the chops and a few more seasonings of your choice. Slowly cooking it in the oven is nice too. I added a little too much milk this time, so becareful. I have also used this recipe with mashed patatos instead of noodles. My family enjoys it no matter how I cook it! Enjoy!

—mommabear

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Apr 26, 2012

This was my first time with this sort of pork chop recipe. The family enjoyed it. I used Cream of Mushroom soup since I knew that would go over better with our tastes. I seasoned the chops with a garlic salt/parsley combo and pepper during the browning phase. I would recommend this recipe as an easy meal.

—HOLLYHOLLY

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Nov 05, 2011

I seasoned the chops with salt & pepper, browned them, and then removed from pan and tented with foil while I sauteed some onions, garlic, and mushrooms. I then added the soup and thinned it with some milk. I placed the chops back in and completed the recipe. I forgot to add the honey and I'm glad; in hindsight I don't think it would have worked. Tasted great over mashed potatoes too!

—*~Lissa~*

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Jan 10, 2011

I had the same experience as Jilll Simmons. I started off using the Condensed Cream of Celery with no water or milk. I saw this was not looking good, and read calebzmom's advice of 1/2 can of milk. After I got that mixed well, things were a little better. Next time, I would use Cream of Mushroom or some other Cream soup. This is my first time using Cream of Celery and the color (especially) and texture combination is NOT a pleasing one. Would try again with this modification.

—Chris!

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