Autumn Pork Chops - The Firearms Forum

steve666 · 10-13-2010, 10:41 AM

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

Directions:

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.

10-13-2010, 10:41 AM	#1
steve666 V.I.P. Member Join Date: Mar 2010 Location: Indianapolis, IN Posts: 231	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 Directions: 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. __________________ An armed society is a polite society. -->