4-8 pork chops
1 can cream of chicken soup

Dilute soup with 1 can of water in saucepan; bring to a boil, turn down to low. Spread both sides of pork chops with mustard. Dip in flour (both sides). Fry in hot oil until both sides are browned. Put chops into soup and cook covered until tender, 1 hour. Makes own gravy. Great on mashed potatoes or rice.