5-6 pork chops (thick or thin)
2 (10 oz. ea.) cans cream of mushroom soup
1 cup milk
vegetable oil (for frying)

SEASONED COATING:

1-2 cups all-purpose flour
1-2 tsp. salt
pepper, to taste
2-3 tbsp. garlic powder
paprika, to taste

Mix together cream of mushroom soups and milk, then set aside. Get your oven dish ready and set out near you.

Put vegetable oil in a deep frying pan and let it get really hot (the best way to test the oil is to splash a couple drops of water into it. If it steams and sizzles, then you know its ready).

Quickly mix together in a small bowl or breading tray: flour, salt, pepper, garlic powder and paprika. Then coat the pork chops into the dry ingredients. I like to do one at a time.

Then, when oil is hot enough, put in pork chops. Brown each side to seal coating. Then place in oven dish.

Put one spoonful of the soup mixture on each pork chop. Pour the remainder over the top of the pork chops.

Bake at 425°F for 30 to 40 minutes. It all depends on how thick you chops are.

Note: To cook them faster, place aluminum foil over the top, then take it off the last ten minutes.

Submitted by: Katie Irish