Easy Skillet Pork Chops

Vegetable cooking spray
4 bone-in pork chops, 3/4-inch thick
1 can (10 3/4 ounces) Condensed Cream of Celery Soup
1/4 cup apple juice OR water 
2 tbsp. spicy-brown mustard 
1 tbsp. honey 
1/8 tsp. ground black pepper 
4 cups hot cooked medium egg noodles, cooked without salt

SPRAY a 10-inch skillet with vegetable cooking spray and heat over medium-high heat 1 minute. Add the chops and cook until the chops are well browned on both sides. Remove the chops and set them aside. 
STIR the soup, apple juice, mustard, honey and black pepper into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the chops are cooked through but slightly pink in center*. Serve with the noodles. 
*The internal temperature of the pork should reach 160F.