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
- 5 1/4 ounces cream of mushroom soup
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon dill
- cooked rice (optional)
- In a large skillet heat oil over medium-high heat. Sprinkle chops with salt and pepper. Brown chops on each side 2 minutes; 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 5-6 minutes or until chops are just done. Serve chops with sauce and with hot rice, if desired.