This delicious recipe tandems well with freshly cooked rice.

INGREDIENTS

1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves or dried thyme leaves, crushed
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 tbsp. vegetable oil
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
Hot cooked rice

• Mix garlic powder, paprika and basil on a plate then coat over the pork.
• Place a 10-inch skillet with oil over medium-high heat. Cook pork into the heated oil until evenly browned. Add onion and cook for a few minutes or until tender. Stir from time to time.
• Pour in the soup and milk, bringing the mixture to a boil. Adjust heat to low and continue cooking for another 5 minutes. Transfer chops into a serving platter and pour soup on top.