Zutaten für 20 Minute Pork Chops Mornay
- 2 (1-inch thick) boneless pork chops
- 1 tablespoon vegetable oil
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1/2 cup water
- 1/2 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1 pinch freshly grated nutmeg
- Not applicable (recipe uses cooked buttered egg noodles for serving)
- salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- cooked buttered egg noodles
- fresh parsley, for garnish (optional)
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Zubereitung von 20 Minute Pork Chops Mornay
- Season 2 (1-inch thick) pork chops generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side, until browned.
- Pour in 1 cup of cream of mushroom soup and ½ cup water. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 8-10 minutes, or until pork chops are cooked through and no longer pink.
- Remove pork chops from skillet and set aside. Keep warm.
- Stir in ½ cup shredded Swiss cheese, ¼ cup grated Parmesan cheese, and a pinch of freshly grated nutmeg into the remaining sauce in the skillet. Cook until cheese is melted and sauce is smooth.
- Return pork chops to the skillet to coat in the sauce. Serve immediately over cooked buttered egg noodles. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
5g
Fat
31g
Carbs
1g
