4 boneless pork chops, 3/4-inch thick
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms
1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon 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 minutes or until done.