Recipe by Campbell's Kitchen
"We've created this delectable recipe for those nights when you need to get dinner on the table fast. It features browned pork chops simmered in a tangy, sweet sauce that's been seasoned with mustard, apple juice and honey."
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pork chops, 1/2 inch thick
1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
apple juice or water
Generous dash ground black pepper
Hot cooked medium egg noodles
I cannot stand people who rate a recipe before they've even tried it or because it was submitted by a food company rather than an individual! What's the point of that if you haven't even tried it?? There are many other brand names on this site who submit recipes other than Campbell's, so why judge a recipe just because you don't like that it's being submitted by a food company? This was easy and fast for a week night meal, even though I don't usually like using soups and other processed ingredients and use them sparingly, but hey, give us a break from your opinions based solely on what you THINK it might taste like when you haven't even tried the recipe! And by the way, people have been cooking with Campbell's soup since before most of us were born. Just saying, don't rate it unless you've tried it.
This was ok. I followed the recipe, except I forgot to add the honey, I used apple cider, and I served it with brown rice instead of egg noodles. The chops themselves were good, but the sauce wasn't very good. The celery just gave it a weird flavor. I really liked how easy and quick it was too cook, though, but if I make it again, I think I'd use cream of mushroom or even cream of chicken (cream of anything-but-celery, really), and that might make it better.
Substituted milk for the apple juice/water. My husband was a HUGE fan of this recipe. Told me this should replace my regular pork chop recipe - and even went back for more sauce to eat over his California blend veggies. There is a similar recipe listed from Campbell's Kitchen, that omits the apple juice/water and spicy brown mustard - I'm glad I went with this one instead.
My husband & I really liked this! I think it would work well with any long noodly pasta or rice, too. Also, I cut the chops into big chunks (or "medallions," if you prefer). I think it looked more appetizing, and required less wrestling of the meat!
We all loved it. Made a few changes because I didn't have everthing listed on hand. Used Cream of mushrooms soup instead of celery. Then added chopped celery(2 ribs). I did not have spicy-brown mustard but had honey mustard and added some horseradish with it. Added apple sauce with splash of water instead of apple juice. Sauce came out thick and nice. Where no left overs. Maybe next time I will add some onions and mushrooms.
To dixiechicken: you go get-um girl! I have a recipe similar to this using Cream of Mushroom soup, and my husband and I think it is great.
Fantastic recipe! Didn't really change anything, but I did add about half a container of fresh mushrooms when I added the soup mix. The whole family loves this recipe..my kids even asked for seconds. Thanks~
This was tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 210
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