Ingredients:
12 pork chops
2 (10 ounce) cans cream of mushroom soup ( OR 1 family size can)
1 cup water
1 1/2 cups milk
1 tablespoon vegetable oil
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Mix the flour, salt and pepper; dredge chops in it.
(Save any flour leftover).
Brown chops in the oil in a skillet.
When browned, remove chops to a platter and drain fat.
Stir soup (s) water and milk into skillet, mixing well.
Put chops back in.
Cover; reduce heat to low and simmer 45 minutes.
If gravy is too thin, stir in a teaspoon full of leftover flour and cook a bit.
Servings: 12
Time preparation: 5 min.
Time total: 65 min.