4 thick bone-in pork chops

1/2 cup flour

Salt & Pepper

1/3 cup Vegetable oil

1 can cream of mushroom soup

1 (4-ounce) can of sliced mushrooms

1/2 cup milk

Heat oil in a large skillet with a lid.

Dredge pork chops in flour sprinkled with salt and pepper.

Add pork chops to oil and brown well on both sides.

Remove pork chops from the pan and set them aside.

To drippings add about 1 cup of hot water and stir until bubbly.

Add soup, mushrooms, and milk and stir to combine.

Replace pork chops, cover, and simmer on low for about an hour, or until they are tender, occasionally flipping so they don’t stick.

Serve with mashed potatoes.