- 1 T vegetable oil
- 4 pork chops, 1/2 inch thick (about 1 lb.)
- 1 can (10.75 oz.) Campbell’s Condensed Cream of Mushroom with Roasted Garlic Soup
- 1/4 cup water
- In a medium skillet, over medium-high heat, heat oil.
- Add chops and cook 10 minutes or until brown.
- Set chops aside and pour off fat.
- Add soup and water. Heat to a boil.
- Return chops to pan.
- Reduce heat to low.
- Cover and cook 5 minutes, or until chops are no longer pink.