Meal-mail

Wednesday, June 7, 2006

Dear Jerry,

Make a mid-week meal tonight that's memorable.

2-Step Garlic Pork Chops
from Campbell's Kitchen

Prep/Cook Time: 25 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

1 tbsp. vegetable oil

4 boneless pork chops, 3/4" thick (about 1 lb.)

1 clove garlic, minced

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup *

1/2 cup milk

4 cups hot cooked couscous or rice

Directions:

1. 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.
2. 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*. Serve with couscous or rice. Serves 4.

Campbell’s Kitchen Tip: Try my little shortcut. I use Campbell's® Cream of Mushroom with Roasted Garlic Soup instead of Cream of Mushroom Soup and omit the garlic. –Jane Freiman, Campbell’s Kitchen Team

* The internal temperature of the pork chops should reach 160°F.

Make a vinaigrette with garlic to toss with mixed salad greens--the perfect accompaniment to this skillet dish.

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It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar and a spendthrift for the oil. -Anonymous

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701