Season the pork with the lemon pepper seasoning.Heat the butter in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.Stir the soup, milk and mustard in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the parsley.
1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)1.5 teaspoons lemon pepper seasoning1 tablespoon butter1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk1 tablespoon Dijon-style mustard1 tablespoon chopped fresh parsley
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