- 1 tablespoon olive oil
- 4 (5 ounce) bone-in pork chops, 3/4-inch thick
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 tablespoon peeled grated fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup orange marmalade
- 2 tablespoons sesame oil
- Hot cooked rice
- Heat the olive 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.
- Stir the soup, ginger root, red pepper, marmalade and sesame oil in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the rice.