Source: Campbell’s Kitchen

Yield: 4 servings

Ingredients

• Boneless pork chops, 3/4″ thick: 4 Each
• Lemon pepper seasoning: 1 1/2 Teaspoons
• Butter or margarine: 1 Tablespoons
• 10 3/4-ounce can condensed cream of mushroom soup: 1 Each
• Milk: 1/2 Cups
• Dijon-style mustard: 1 Tablespoons
• Chopped fresh parsley: 1 Tablespoons

=Instructions=

Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.