Tasty 2 Step Pork Chops- Mylinda

TASTY 2 STEP PORK CHOPS-Mylinda

• 4 boneless pork chops
  1 T vegetable oil
  1 can cream of mushroom soup
  ½ C water
• In a large skillet, brown pork chops I hot oil.  Add soup and water;
  cover and simmer until pork in no longer pink.
• Variations:
  Tomato Basil pork chops: Reduce water to 1/3 cup.  Add ½ cup chopped
  Italian plum tomatoes, 1 T chopped fresh parsley and 1 t dried basil
  or 1 T fresh basil leaves with soup.  Stir in 1 T butter or margarine
  before serving.
  Lemon Thyme pork chops: Add 1 T lemon juice, ½ t dried thyme and ¼ t
  pepper with soup.
  Pork Chops Mornay: Stir 1/3 cup shredded Swiss cheese, 2 T grated
  parmesan cheese and ¼ t ground nutmeg into sauce after removing from
  heat.
  Rosemary Pork Chops: Brown pork chops in butter or margarine.  Add ½
  cup sliced green onions and cook 2 min.  Add 1 can cream of mushroom
  soup with roasted garlic, 1/3 cup water and 1 T chopped fresh
  rosemary or 1 t dried rosemary, crushed.  Cover and simmer until pork
  is no longer pink.  Stir in ½ C sour cream before serving.