1 pound boneless pork chop, 3/4-inch thick (4 pork chops)1 tablespoon vegetable oil1 small onion, chopped (about 1/4 cup)2 cloves garlic, minced0.25 cup brandy1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.5 cup Swanson® Chicken Broth or Swanson Chicken Stock2 teaspoons Worcestershire sauce1 teaspoon coarse-grain Dijon-style mustard
Season the pork as desired.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until it's well browned on both sides. Remove the pork from the skillet and set aside.Add the onion to the skillet and cook until it's tender. Add the garlic and cook for 30 seconds.Stir the brandy in the skillet and heat to a boil. Cook and stir until the liquid is reduced by half. Stir in the soup, broth, Worcestershire sauce and mustard and heat to a boil. Return the pork to the skillet. Reduce the heat to low and cook for 15 minutes or until the pork is cooked through. Serve the pork with roasted potatoes, if desired.