Autumn Pork Chops W/ Rosemary
Wonderful recipe that the entire family will love!
1 T. vegetable oil
4 pork chops, 3/4 inch thick
1 can condensed cream of celery soup
1/2 cup apple juice
2 T. spicy brown mustard
1 T. honey
Generous dash of freshly ground black pepper
4 sprigs fresh rosemary (optional)
In medium skillet over medium-high heat, heat vegetable oil. Add pork chops and cook 10 minutes or until browned. Set chips aside. Pour off fat.
Add soup, apple juice, mustard, honey and pepper. Heat to a boil. Return pork chops to pan. Reduce heat to low. Cover and cook 10 minutes or until chops are no longer pink.
Dress each pork chop with fresh rosemary sprigs.
Serve with steamed broccoli and wild rice.