PORK WITH MUSHROOM DIJON SAUCE

4 boneless pork chops, 3/4-inch thick
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms
1 (10 3/4 oz) can condensed Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
2 tablespoons Chablis or other dry white wine (optional)
1 tablespoon Dijon mustard

Season chops with lemon pepper.

Heat oil in skillet. Add chops and cook until browned. Remove chops; set aside.

Add mushrooms to skillet and cook until tender.

Add soup, milk, wine and mustard to mushrooms in skillet. Heat to a boil. Add chops. Cover and cook over low heat 5 minutes or until chops are done.

Makes 4 servings
Source: Campbell's

Category:  Main Dishes, Pork, Ham
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