Tasty 2-Step Pork Chops - cooking recipe

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

Preparation

In a large skillet, brown pork chops in hot oil. Add soup and water; cover and simmer until pork is no longer pink.
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.
Lemon Thyme: Add 1 tablespoon lemon juice, 1/2 teaspoon dried thyme and 1/4 teaspoon pepper with soup.
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.
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.