Autumn Pork Chops

1 tablespoon vegetable oil
4 pork chops1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper 
Hot cooked medium egg noodles

Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
Tip - Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.

Pork Chops with Brown Sugar Glazed Apples

4 thin cut boneless pork chops
1/4 tsp dried thyme leaves, crushed
salt & pepper
5 tbsp butter
2 green apples (tart), cored & thinly sliced
2 tbsp firmly packed brown sugar
2 tbsp balsamic vinegar

Season chops with salt, pepper & thyme. In 12" skillet, melt 4 tbsp butter and brown chops. Remove from skillet. In same skillet, melt remaining tbsp butter and cook apples 5 minutes or until tender. Stir in sugar and vinegar and cook, stirring frequently, until bubbling. Return chops to skillet and cook until chops are done, about 1 minute. Serve over rice.

Serves 4