Heat oil in large nonstick skillet over medium-high heat.Cook pork chops 5 minutes per side until cooked through.Transfer to plate.Reduce the heat to medium.Add tomatoes and garlic to pan; cook, stirring, for 2 minutes.Stir in soup, water, vinegar, lemon juice and Worcestershire sauce; cook, stirring constantly, until boiling.Add spinach to pan; reduce heat, cover and simmer 2 minutes until spinach is wilted.Stir wilted spinach into sauce.Return pork to pan; cover with sauce.Sprinkle with basil.

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2 Tbsp. (30 mL) canola oil or olive oil 1 1/2 lb (681 g) boneless pork chops (about 6) 2 cups (500 mL) grape tomatoes, halved 3 clove garlic, minced 284 mL Campbell's condensed no salt added cream of chicken soup 2 Tbsp. (30 mL) water 1 Tbsp. (15 mL) balsamic vinegar 1 Tbsp. (15 mL) lemon juice 1/2 tsp. (3 mL) Worcestershire sauce 6 cups (1 1/2 L) baby spinach 3 Tbsp. (45 mL) chopped fresh basil leaves