Tasty 2-Step Pork Chops

Surprise your family with a home-made meal with no fuss. This ready-in-a-jiffy recipe goes from stovetop to tabletop in 20 minutes. Best of all, there are four exciting variations to keep your menu from becoming dull. This came Taste Of Home Cooking School. I have not tried this, just posting for easy finding.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Basic

• 4  boneless pork chops
• 1  tablespoon  vegetable oil
• 10 3⁄4 ounces  campbells  condensed cream of mushroom soup, undiluted
• 1⁄2 cup water

• Tomato Basil

• 1⁄3 cup water (reduced from 1/2)
• 1⁄2 cup  chopped Italian plum tomato
• 1  tablespoon  chopped fresh parsley
• 1  teaspoon dried basil or 1  tablespoon fresh basil leaf
• 1  tablespoon butter or 1  tablespoon margarine

• Lemon Thyme

• 1  tablespoon lemon juice
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon pepper

• Pork Chops Mornay

• 1⁄3 cup  shredded swiss cheese
• 2  tablespoons  grated parmesan cheese
• 1⁄4 teaspoon ground nutmeg

• Rosemary

• 1⁄2 cup  sliced green onion
• 10  ounces  campbells  condensed cream of mushroom & garlic soup
• 1⁄3 cup water
• 1  tablespoon  chopped fresh rosemary or 1  teaspoon dried rosemary, crushed
• 1⁄2 cup sour cream

Directions

1. In a large skillet, brown pork chops in hot oil. Add soup and water; cover and simmer until pork is no longer pink.
2. Tomato Basil: Reduce water to 1/3 cup. Add 1/2 cup chopped italian plum tomatoes, 1 tablespoon chopped fresh parsley and 1 teaspoon dried basil or 1 tablespoon fresh basil leaves with soup. Stir in 1 tablespoon butter or margarine before serving.
3. Lemon Thyme: Add 1 tablespoon lemon juice, 1/2 teaspoon dried thyme and 1/4 teaspoon pepper with soup.
4. Pork Chops Mornay: Stir 1/3 cup shredded swiss cheese, 2 tablespoon grated Parmesan cheese and 1/4 teaspoon ground nutmeg into sauce after removing from heat.
5. Rosemary: Brown pork chops in butter or margarine. Add 1/2 cup sliced green onions and cook 2 minutes. Add 1 can campbells cream of mushroom soup with roasted garlic, 1/3 cup water and 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed. Cover and simmer until pork is no longer pink. Stir in 1/2 cup sour cream before serving.