4 to 6 lean pork chops, 1/2 inch thick
1 tbsp. vegetable oil
Salt and pepper
10 1/2 oz. can of cream of mushroom soup
1/2 can of milk
1 (8 oz.) can sliced mushrooms, drained

In a large skillet, brown chops in oil over medium heat, for 2 minutes per side. Season with salt and pepper to taste. Mix the soup and milk in a bowl until blended, then add to browned chops in skillet. Pour mushrooms over top. Cover and simmer for 15-20 minutes.