Directions:
- Heat the oil in a 10-inch skillet over medium-high heat.
- Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides.
- Remove the chops and set aside.
- Stir the soup and milk into the skillet. Heat to a boil.
- Return the chops to the skillet and reduce the heat to low.
- Cover and cook for 5 minutes or until the chops are slightly pink in the center *.
- TIP: Campbell’s Kitchen Tip: I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic.
- *The internal temperature of the pork chops should reach 160°F.
- This recipe is also on the Campbell’s page used with Chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.64 Kcal (957 kJ) | ||
| Calories from fat | 112.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 19% | |
|---|---|---|---|
| Cholesterol | 61mg | 20% | |
| Sodium | 1489.68mg | 62% | |
| Potassium | 412.31mg | 9% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 21.49g | 43% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 147.28 Kcal (617 kJ) | ||
| Calories from fat | 72.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 19% | |
|---|---|---|---|
| Cholesterol | 39.29mg | 20% | |
| Sodium | 959.61mg | 62% | |
| Potassium | 265.6mg | 9% | |
| Total Carbs | 2.61g | 1% | |
| Sugars | 1.07g | 7% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 13.84g | 43% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 6% | |
| Calcium | 33.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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