Serves 4 to 6

8 pork chops
3 tbsp. vegetable oil
1 can cream of mushroom soup
1/3 c. water
1/4 c. Worcestershire sauce
3 to 4 drops Gravy Master
1 tbsp. parsley flakes
1 bay leaf

In a heavy skillet, brown the chops on both sides in vegetables oil. Remove the chops from the skillet, drain off excess grease. In same skillet, combine remaining ingredients and bring to a boil. Return chops to the skillet, lower heat and simmer 35 to 45 minutes.