Pork loin chops (I cook 6)
1 reg. size can canned milk
1 can cream of mushroom soup

Roll pork chops in seasoned flour. Brown in a minimum of hot oil in skillet. Mix together canned milk and soup. Pour over chops. Cook over low burner until chops are done and tender - turning often.

Remove chops from gravy. Serve gravy over cooked egg noodles. Works well with steak and chicken, too.