8 pork chops 1/2 c. flour 3 T. oil 1/2 c. chopped onion 1 clove garlic, minced 1 can cheddar cheese soup 7 oz. can broiled mushrooms with broth 1 T. worcestershire sauce 1 t. salt 1/2 t. pepper 1/2 t. garlic powder
Dredge chopps in flour . Heat oil in skillet and brown chops on both sides. Remove chops from skillet add onion and garlic saute until onions are golden. Sprinkle with leftover flour and stir untilblended. Add soup, mushrooms, worcestershire and seasonings. Simmer stirring until hot and bubbly. Place a layer of chops in a 9x13 pan top with half of sauce. Repeat. Bake at 300 for 1 1/2 hr. or until chops are tender. Serve over grits rice or noodles.
I am serving mine over rice with green peas and corn on the cob to go with it.