- 1 tablespoon vegetable oil
- 4 bone-in pork chops, 1/2 inch thick
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
- 1/2 cup milk
- Hot cooked egg noodles
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
- Stir in the soup and milk. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through but slightly pink in the center.
- Serve with the noodles.