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• 4 boneless pork chops, 3/4" thick
• 1/2 tsp. lemon pepper seasoning
• 1 tbsp. vegetable oil
• 1 cup sliced mushrooms
• 1 can Campbell's Cream of Mushroom Soup (98% Fat Free)
• 1/4 cup milk
• 2 tbsp. Chablis or other dry white wine
• 1 tbsp. Dijon-style mustard
  

Season chops with lemon pepper.

Heat oil in skillet. Add chops and cook until browned. Remove chops.

Add mushrooms and cook until tender. Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 min. or until done.

Calories Per Serving (Total): 320

• Per pork chop: 280
• Sauce: 40