Recipe Talk

would anyone have the recipe for Campbell red kettle soup baked pork chops, they used to have a small leaflet inside the red kettle soup can with recipes, lost mine years ago when moving. Would love to have it again.

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http://www.abebooks.com/CAMPBELLS-RED-KETTLE-SOUP-MIX-RECIPES/456772304/bd

http://www.campbellskitchen.com/SearchResults?q=pork+chops&loc=nav&fm=internal_search

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Super Moist Pork Chops Recipe

Prep

5 min.

Total

25 min.

Serves

4
.

Cook: 20 min.
. .

Golden mushroom soup makes a simple and tasty sauce for tender sautéed pork chops.

What You'll Need

1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water

How to Make It

1
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2
Stir the soup and water 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.

Recipe Nutritional Information
Made With
Campbell's Golden Mushroom Soup

Calories
206

Total Fat
11g

Saturated Fat
3g

Cholesterol
53mg

Sodium
594mg

Total Carbohydrate
6g

Dietary Fiber
1g

Protein
19g

Vitamin A
9%DV

Vitamin C
1%DV

Calcium
1%DV

Iron
3%DV

Super Moist Pork Chops Recipe

Prep

5 min.

Total

25 min.

Serves

4
.

Cook: 20 min.
. .

Golden mushroom soup makes a simple and tasty sauce for tender sautéed pork chops.

What You'll Need

1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water

How to Make It

1
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2
Stir the soup and water 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.

Recipe Nutritional Information
Made With
Campbell's Golden Mushroom Soup

Calories
206

Total Fat
11g

Saturated Fat
3g

Cholesterol
53mg

Sodium
594mg

Total Carbohydrate
6g

Dietary Fiber
1g

Protein
19g

Vitamin A
9%DV

Vitamin C
1%DV

Calcium
1%DV

Iron
3%DV

Campbell's Kitchen Home
Recipes
Super Moist Pork Chops
.
Campbell's Super Moist Pork Chops Recipe

Golden mushroom soup makes a simple and tasty sauce for tender sautéed pork chops.

Prep

5 min.

Total

25 min.

.

Cook: 20 min.
.

Made With

.

Campbell's® Condensed Golden Mushroom Soup

.
Ingredients & Instructions
Nutritional Info
Notes
.

What You'll Need

1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water

How to Make It

1
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2
Stir the soup and water 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.

----------------------------

http://www.campbellskitchen.com/Recipes/26172

Baked Pork Chops with Garden Stuffing

Campbell's Baked Pork Chops with Garden Stuffing Recipe

Herb-seasoned stuffing mixed with colorful vegetables make a savory bed for tender, oven-baked pork chops topped with a golden mushroom sauce.

Prep

15 min.

Total

55 min.

Serves

6
.

Bake: 40 min.
.

Campbell's® Condensed Golden Mushroom Soup

Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

Campbell's® Condensed Golden Mushroom Soup

Pepperidge Farm® Herb Seasoned Stuffing

Ingredients & Instructions
Nutritional Info
Recipe Tips
!

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1 tablespoon butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chops, 3/4-inch thick (about 2 pounds)

How to Make It

1
Heat the oven to 400°F.

2
Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.

3
Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.

4
Bake for 40 minutes or until the pork is cooked through.
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Pork Chops Baked In Tomato Soup Recipe

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Pork Chops Baked In Tomato Soup! I prepared this dish when I invited my newly wed cousin and husband for dinner. They loved the simple flavors of this yummy dish and she obviously took the Pork Chops Baked In Tomato Soup recipe from me. Its been ten years and they still haven't gotten bored of it!

Summary

Ingredient

Pork

Ingredients

6 pork chops 1/2" or more thick
1 green pepper, seeded and chopped
Flour 1/4 Cup (16 tbs)
1 tin condensed tomato soup
Onions 3/4 Cup (16 tbs), chopped
Water 1 Cup (16 tbs)
Salt 3/4 Teaspoon
Celery 1/2 Cup (16 tbs), chopped
Paprika 1/4 Teaspoon

Directions

1. Dredge chops with flour, brown them in hot fat; place chops in baking dish.
2. Combine other ingredients and pour around chops, and cover the dish.
3. Bake in a moderate oven. Remove the cover for the last 15 minutes.

Pork Chop Skillet Dinner

What You'll Need

1 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick (about 1 1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices

How to Make It

1
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2
Add the onion and rice to the skillet and cook and stir until the rice is browned. Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.

3
Top with the orange slices and sprinkle with the remaining parsley.

---------------------------

Campbell's® Easy Skillet Pork Chops

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Moist and Savory Stuffing

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Prosciutto Asparagus

Prosciutto Asparagus
Roasted Turkey

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Campbell's Original Green Bean Casserole

Campbell's Original Green Bean Casserole
All about Cream

All about Cream

Freshly Ground vs. Pre-Ground Pepper

Freshly Ground vs. Pre-Ground Pepper
All about Eggs

All about Eggs

Original recipe makes 4 servings Change Servings

4 bone-in pork chops, 3/4-inch thick


1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup


1 tablespoon honey


1/8 teaspoon ground black pepper


4 cups egg noodles

Directions

1.Spray nonstick skillet with vegetable cooking spray and heat 1 minute. Add chops and cook until browned.
2.Add soup, honey, and pepper. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with noodles.
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Baked Pork Chops & Gravy

What You'll Need

1 egg, beaten
2 tablespoons water
6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 1/2 ounces) Campbell's® Turkey Gravy

How to Make It

1
Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.

2
Bake at 400°F. for 20 minutes or until the pork is cooked through.

3
Heat the gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pork.

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Super Easy Baked Pork Chops

Pork chops cook up moist and tender when finished with a mushroom-filled sauce, ready to serve with cooked pasta and savor

6 bone-in pork chops, 3/4-inch thick (about 2 pounds)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 cups medium tube-shaped pasta (ziti) or spaghetti, cooked and drained

How to Make It

1
Heat the oven to 400°F. Arrange the chops in a 3-quart shallow baking dish. Bake for 20 minutes.

2
Pour the sauce over the chops. Bake for 15 minutes or until chops are cooked through. Stir the sauce before serving. Serve with the pasta.

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Mustard Pork Chops

3 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
1 tablespoon spicy brown mustard
Vegetable cooking spray
6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
6 ounces sliced mushrooms (about 2 cups )
1 medium onion, sliced (about 1/2 cup)
2 cups regular long-grain white rice, cooked according to package directions without salt (about 6 cups)

How to Make It

1
Stir the cornstarch, broth and mustard in a small bowl until the mixture is smooth.

2
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat.

3
Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.

4
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.