Autumn Pork Chops
1 tablespoon vegetable oil
4 bone-in pork chops, ½ inch thick
1 can (10¾ oz.) Cream of Celery Soup
½ cup apple juice
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2. 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 the noodles.
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