This sounds oh-so-good from Campbell’s Kitchen:

Autumn Pork Chops

1 TBS vegetable oil

4 pork chops, ½" thick

1 can (10¾ oz.) Campbell's® Cream of Celery Soup

½ C apple juice OR water

2 TBS spicy-brown mustard

1 TBS honey

Generous dash ground black pepper

Hot cooked medium egg noodles

 

Heat the oil in skillet; cook pork chops for ten minutes, or until browned. Add the soup, apple juice, mustard, honey and black pepper. Heat to a boil; cover and cook over low heat for five minutes, or until chops are done. Serve with noodles. Tips: Serve with a sautéed squash medley: zucchini and yellow squash with red onion and garlic.

I would leave out the honey, of course, as I’m allergic to it.