4 pork chops (6 oz. each)
2 tbsp. flour
1/2 tsp. poultry seasoning
1/2 tsp. garlic salt
1/4 tsp. pepper
1 tbsp. butter
1 can (10 3/4 oz.) condensed cream of potato soup

Dredge chops in mixture of flour and seasonings. In medium skillet brown chops in butter. Spoon undiluted soup over chops. Simmer 35 to 45 minutes or until chops are fork tender. Remove chops to serving platter. Cook and stir gravy, scraping up brown bits in pan, until bubbly and slightly thickened. Pour over chops. Serves 4.