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Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Stir the soup and water in the skillet and heat to a boil.
4 boneless pork chops, 3/4-inch thick (about 1 pound) 1 clove garlic, minced; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) 1 / 2 ...
Cream of Broccoli Soup This simple and healthy broccoli soup gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender ...
In this recipe, sliced pork tenderloin — or pork chops, if that's what you have — cooks in a sweet and savory sauce made with golden mushroom soup, peaches, soy sauce, and pecans. Recipe: Food ...
Season the pork with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Add the onion, soup, water, pineapple juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Stir in the ...
View Recipe. This creamless—but creamy—mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as ...
Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes. 2. Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.
Soups made with cream and mushrooms have been made for many hundreds of years, based on French cream sauces. In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934. [1] Home cooks had already been using canned soup as a casserole or sauce base, and Campbell's started publishing its own recipes based on ...