4 lean pork chops, 1/2 inch thick
1/4 tsp. salt
1 can cream of mushroom soup
2/3 c. canned milk
1/3 c. water

Sprinkle pork chops with salt and few grains pepper. In 10 inch skillet, brown in 1 tablespoon hot shortening. Drain off drippings. Pour around chops a mixture of soup, milk and 1/3 cup water.

If desired add 1 onion, thinly sliced. Bake in 350 degree F. oven for 45 minutes or until chops are tender. Stir gravy well. Serves 4.

For stove top fixing, cover skillet. Cook chops and gravy over low heat about 45 minutes or until chops are tender.