4 - 6 Pork Chops, Bone in
2 Cans Golden Mushroom Soup
2 Cans Water
2 T. Olive Oil
Season Pork chops to taste. I recommend poultry season, salt and pepper. Brown pork chops in the olive oil. It is not necessary to completely cook them. (You want them to stick to the pan and form a brown crust) When pork chops are done, use the water to remove the brown crust from the bottom of the pan. Add the cans of soup, let it come to a boil and then drop to simmer for about thirty minutes…You could let simmer up to an hour…the meat only gets more tender.
If you like a thinner gravier, add more water. If you like it thicker, add less water.
Best if served over white basmati or jasmine rice.