6 pork chops
1 (10 oz.) can of cream of mushroom soup
1/2 can milk (use empty soup can)
seasoned salt to coat chops (Lawry's)
garlic salt to coat chops
bread crumbs (Progresso or 4C)
3 eggs, beaten
shredded American cheese, for sprinkling

Preheat oven on 350°F. Thaw chops (if frozen). Wash chops under cool water.

Beat eggs. Coat chops on both sides evenly with seasoned salt and garlic salt. Dip chops in egg, then coat a thin layer of bread crumbs evenly.

Mix cream of mushroom soup and milk together well. Set aside.

Place coated chops in a frying pan and fry until bread coating is a golden color.

Remove from frying pan and place in a non-stick oven-safe pan. Pour soup mixture over the chops. Sprinkle with shredded American cheese lightly.

Bake at 350°F for 45 minutes. Take out and sprinkle with more cheese (I use more than the first time). Put back in the oven for 15 minutes more.

Serve with your other favorite side dishes. Enjoy ")

Serves 6.

Submitted by: Sharon Adams