Autumn Pork Chops

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by steve666, Oct 13, 2010.

  1. steve666

    steve666 New Member

    Joined:
    Mar 19, 2010
    Messages:
    232
    Location:
    Indianapolis, IN
    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.
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