1 tbsp Moutarde de Dijon
4 boneless pork chops
½ tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1 c. sliced mushrooms
1 can Campbell's® Condensed Cream of Mushroom Soup
¼ c. milk
2 tbsp. dry white wine
Season the pork with the lemon pepper.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
Add the mushrooms to the skillet. Reduce the heat to medium. Cook until the mushrooms are tender, stirring occasionally.
Stir the soup, milk, wine and mustard in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.