20 Minute Pork Chops Mornay
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."
Steps
In a skillet , brown pork chops in hot oil.
Add soup and water.
Cover and simmer until pork is no longer pink.
Stir in shredded swiss , parmesan and nutmeg after removing from heat.
Serve over cooked rice or egg noodles.
Ingredients
boneless pork chop, vegetable oil, cream of mushroom soup, water, swiss cheese, parmesan cheese, nutmeg, cooked rice