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Source: Campbell's Recipes
Tagged With: 6 servings
Mustard Pork Chops
These browned boneless pork chops are served with a savory mushroom and mustard sauce that's as easy to make as it is delicious.
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Serves: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
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3 tablespoons cornstarch
Swanson® Beef Stock or 1 3/4 cups Swanson® Beef Broth
1 tablespoon spicy brown mustard
Vegetable cooking spray
6 boneless pork chop, 3/4-inch thick (about 1 1/2 pounds)
6 ounces sliced mushroom (about 2 cups)
1 medium onion, sliced (about 1/2 cup)
2 cups regular long-grain white rice, cooked according to package directions without salt (about 6 cups)




Stir the cornstarch, broth and mustard in a small bowl until the mixture is smooth.
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat.
Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.


Notes:
Nutritional Values per Serving using Swanson Beef Broth: Calories 391, Total Fat 7g, Saturated Fat 2g, Cholesterol 54mg, Sodium 355mg, Total Carbohydrate 52g, Dietary Fiber 1g, Protein 27g, Vitamin A 0%DV, Vitamin C 2%DV, Calcium 4%DV, Iron 16%DV

Nutritional Values per Serving using Swanson Beef Stock: Calories 395, Total Fat 7g, Saturated Fat 2g, Cholesterol 54mg, Sodium 241mg, Total Carbohydrate 52g, Dietary Fiber 1g, Protein 28g, Vitamin A 2%DV, Vitamin C 2%DV, Calcium 4%DV, Iron 16%DV


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