Autumn Pork Chops - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 pork chops, 1/2-inch thick (about 2 pounds)
1 (10 3/4 ounce) can Campbell's condensed cream of celery soup (Regular or 98% Fat Free)
1/2 cup apple juice or 1/2 cup water
2 tablespoons spicy-brown mustard
1 tablespoon honey
generous dash ground black pepper
hot cooked medium egg noodles

Preparation

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with noodles.
SERVING SUGGESTION: Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.