Pork Chops and Swamp

I'm sure you're saying, "Swamp? Huh?!" This is an old family recipe, I think my grandpa's mom made it. Or at least I know his sister makes it, so maybe it was hers and my grandma adopted it. Not sure. Anyway, when my brother and I were little we somehow started calling the gravy/sauce "swamp" and it stuck. Now our whole family calls it Pork Chops and Swamp.

Since it's a family recipe, I don't have exact measurements, so I'm just kind of winging typing it up and how much of everything.

Pork Chops and Swamp
4 pork chops (I like boneless but you can use bone-in)
mustard
flour
oil
1 packet Lipton Noodle Soup
Water

Spread each side of the pork chops with mustard, then dredge in flour. Heat a few tablespoons of oil in a frying pan and add pork chops. Brown on each side. Sprinkle one packet of noodle soup in pan around the pork chops (not on the pork chops). Add water to pan to about the top of the pork chops. Cook on medium heat for about 20 minutes, stirring "swamp" and adding more water as necessary.

Serve with mashed potatoes using swamp as gravy.

*****

I'll try to remember to take some pictures while I'm cooking and when it's done so you can see what I'm talking about. I love swamp so much. John doesn't like it. I almost didn't marry him for that, but then I realized it meant more swamp for me. I made this for my friend Gina one time, and she liked it so much that when she and I have it, I make double the amount of swamp because we both love it. My mom always had to make double, too, because my brother and I like it. I'm so excited...this is one of my all time favorite meals!!