It doesn’t take long to get these pork chops on the table. Serve with couscous or rice.

2-Step Garlic Pork Chops
Preparation and cooking time:  25 minutes

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1   10 3/4-ounce can condensed cream of mushroom soup (regular,  fat free or less sodium)
1/2 cup milk
4 cups hot cooked couscous or regular long-grain white rice

Heat 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 (internal temperature of the pork chops should reach 160 degrees F). Serve with couscous or rice.

Makes 4 servings.

Tip: Use cream of mushroom with roasted garlic soup instead of plain cream of mushroom soup and omit the garlic.

Recipe courtesy: Campbell’s Kitchen