Source: Campbell's Recipes

BBQ Pork Chop & Vegetable Bake
The skillet goes from stovetop to oven to make tender and delicious pork chops cooked  with carrots and onions in a tangy-sweet barbecue sauce.
Rating:
Serves: 6 servings
Prep Time: 20 minutes
Cook Time: 1 1/2 hours

 

 
6 boneless pork chop, 3/4-inch thick (about 1 1/2 pounds)
ground black pepper
1 tablespoon Vegetable Oil
1/2 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon dried thyme leaves, crushed
1 bag whole baby carrots (about 2 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
6 cups medium cholesterol-free noodle-style pasta, cooked and drained




Sprinkle the chops with black pepper.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Add the water, stirring up the browned bits from the bottom of the skillet.
Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme, carrots and onion in the skillet. Heat to a boil. Return the chops to the skillet. Cover.
Bake at 350°F. for 1 hour or until the chops are cooked through. Serve with the pasta.


Notes:
Nutritional Values per Serving using Nutritional Values Per Serving: Calories 404, Total Fat 10g, Saturated Fat 3g, Cholesterol 54mg, Sodium 393mg, Total Carbohydrate 48g, Dietary Fiber 3g, Protein 29g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

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