A simple comfort food. Good over hot rice or egg noodles. Serve with buttered green beans and a large glass of milk.
4 bone-in pork chops, 3/4-inch thick
1 teaspoon vegetable oil
Salt and pepper
1/2 can (10 1/2-ounce) condensed cream of mushroom soup
1/2 cup water
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
Hot cooked rice (optional)
- In a large skillet heat oil over medium-high heat. Sprinkle chops with salt and pepper. Brown chops on each side in hot oil; remove chops from pan.
- Stir in mushroom soup, water, lemon juice and dill weed; bring to boiling and return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done.
- Serve chops with sauce and with hot rice, if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.