Campbell's Soup pork chop recipes include skillet pork chops Florentine, pork chops with mushrooms, tomato and onion pork chops with cannellini beans and baked pork chops and gravy. Each recipe is easily prepared and cooked in less than an hour.
To make skillet pork chops Florentine, heat 1 tablespoon of olive or vegetable oil in a 12-inch skillet on medium to high heat. Gently place 3/4-inch thick pork chops into the hot oil and brown on both sides, then remove the chops and set them aside. Reduce the heat to medium and add another tablespoon of oil and about 1/2 cup of onion, cook until the onion is tender. Next stir in one jar of Prego Marinara Italian Sauce and 10 ounces of frozen leaf spinach and bring to a boil. Return the browned pork chops to the pan, cover and simmer on low heat until the pork chops are cooked thoroughly. Sprinkle the pork chops with mozzarella cheese, if desired.
To make baked pork chops and gravy, coat the pork chops in flour and dip into a beaten egg and water mixture. Use crushed Pepperidge Farm Seasoned Stuffing and coat the pork chops again. Place the coated pork chops into a pan and bake at 400 F until the pork is cooked thoroughly. Serve the pork chops with hot Campbell's Turkey Gravy.