Sweet Pork Chops
Welcome to the back of the box! Well, actually, in this case, the back of the can. I remember Campbell’s Golden Mushroom soup frequently in my mother’s pantry growing up. It was used to make one of two things: stuffed pork chops, or Salisbury steak. Now I've got a new use for it - Sweet Pork Chops!
Equipment
- large skillet
Ingredients
- 4 Boneless Pork Chops
- 1 tsp garlic powder
- 1 tbsp oil
- 1 onion medium
- 1 can Condensed Golden Mushroom Soup
- 1 can pineapple chunks undrained
- 3 tbsp soy sauce
- 1 tbsp honey
Instructions
- Heat oil in skillet over medium high heat.
- Season pork with garlic powder. Add to skillet and cook until browned on each side.
- Add onion, soup, pineapple, soy sauce, and honey to skillet. Heat to a boil.
- Reduce heat to low and cook for 10 minute or until pork is cooked through.
- Remove pork, onions, and pineapple from skillet. Pour sauce over and serve.
- Optional: if the sauce is too thin, mix a little flour and water together to make a roux. Raise heat under sauce and stir in roux. Heat to thicken and reduce sauce to your liking.
Notes
This recipe is 6 Green, Blue, and Purple WW Points