Ingredients
4 boneless pork chop, 3/4-inch thick (about 1 pound)1.5 teaspoons Creole or Cajun seasoning2 tablespoons vegetable or canola oil1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)0.333 cup water1 tablespoon chopped fresh parsley1 can (14.5 ounces) diced tomatoes, undrained3 cups hot cooked white rice
Instructions
Season the pork with the Creole seasoning.Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.Add the remaining oil to the skillet and heat over medium heat. Add the onion and garlic and cook until the onion is tender-crisp, stirring occasionally.Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
