5 to 6 pork chops, thin
1 can golden mushroom soup (Campbell's)
1 egg, beaten
Bread crumbs
Salt and pepper to taste

Dip chops in eggs and coat with bread crumbs. Brown in large frying pan. Add soup and 1/2 can or so of water. Cover and simmer 1 hour or until tender. Stir once in a while. Serve with noodles or rice.