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6. Add the cooked pork chops back into the skillet, spooning the honey garlic sauce over them. Cook for another 1-2 minutes, ensuring the pork chops are well coated and heated through. 7.

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1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

Cover and cook for 10 minutes or until the pork is cooked through. Tip: Also great with Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, with 1/2 cup milk instead of water.