Recipe by Campbell's Kitchen
"Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce."
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boneless pork chops, 3/4-inch thick
1 1/2 teaspoons
lemon pepper seasoning
butter or margarine
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
chopped fresh parsley
i loved this dish! i substituted the lemon pepper seasoning for montreal steak seasoning and it was amazing! the extra sauce went great on mashed potatoes :)
not as mustardy as id like but still good
This recipe immediately appealed to me, and I have to say it was AWESOME. If you have an extra 10 minutes and want to add real depth of flavor, let me tell you what to do... brown the pork chops as instructed but instead of adding the sauce right in, remove the pork chops to a plate and put one small-to-medium onion, sliced in the skillet (add a little more butter to the pan if it's too dry). After one-two minutes, add a container of sliced white mushrooms (has to be fresh, sorry - otherwise skip it). Saute until slightly softened, then add a healthy shot of bourbon or cognac to deglaze the pan (turn off the burner for a second while you do this for safety). Let this cook until the alcohol has pretty much evaporated/been absorbed by the onions and mushrooms. Then add in the liquids as instructed and return the pork chops (including any juices they have released on to the plate) to the pan and finish recipe as instructed. I had Colman's Mustard Powder in my pantry, which is a very high quality product, so I opted to use this in addition to the dijon mustard to add another layer of mustard flavor. I created a little spice mixture of the lemon pepper, a bit of kosher salt, the mustard powder and some more fresh ground black pepper since mine was a little heavy on the lemon side. I rubbed this on BOTH sides of the pork chops and added it the onions/mushrooms while they softened. The result was absolutely excellent.
I was grocery time and I was trying to be creative and found this recipe. I was absolutely GREAT! I enjoyed it with herb mashed potatoes and broccoli. It was a HIT!!!!!!!!
My hubby and 2 yr old twins love this!! Instead of Dijon-style mustard I used honey mustard. I also added a splash of worchestershire sauce to the soup, milk and mustard mixture. I seasoned with seasoned salt, black pepper, and garlic powder. It was delicious!! The worchestershire kept it from being too bland. Next time I'll make it with dijon!!
This was yummy, but a little strong. I think next time I'll use less lemon/pepper and less dijon. My husband liked it, as well as my daughter (who doesn't like mustard!)
My husband and I both really enjoyed this meal, it was good and easy to make. I used a grill season on the porkchops and substituted spicy brown mustard for dijon. A key change I made was to use a can of golden mushroom soup instead of cream of mushroom. I also added mushrooms which made for an amazing gravy for the chops and mashed potatoes. Will definitely make this again.
My boyfriend and I love love love this dish!! It adds the perfect creamy tangy flavor to the chops. I'm making it again tonight!
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