A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.
4 servings 20 minutes cook time
Ingredients:
4 boneless pork chops (about 1 lb)
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon nutmeg
cooked rice or egg noodles
Directions:
In a skillet, brown pork chops in hot oil.
Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
Stir in shredded swiss, parmesan and nutmeg after removing from heat.
Serve over cooked rice or egg noodles.
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