4 to 6 pork chops
1 can cream of mushroom soup or lightning gravy
2 cans water
Salt and pepper
1 (4 oz.) can mushrooms
Dill weed
Garlic powder

Sprinkle pork chops with salt, pepper, garlic powder, and dill weed. Brown pork chops in fry pan with a little water. Do not use oil.

Keep adding water, as pork chops are drying out. When the chops are nice and brown on both sides, remove them from the pan.

Add a can of cream of mushroom soup to 2 cans of water to the drippings in the fry pan. Stir the mixture until the gravy is nice and creamy.

Return pork chops to the frying pan and simmer for about 20 minutes or until the chops are cooked. You can add more dill weed while cooking if desired.