1 can chicken gumbo soup
4 pork chops
Mustard, flour & onion

Take pork chops and mustard both sides and roll in flour. Fry fast just browning with a teaspoon of shortening. Place them on a cookie sheet. Put a slice of onion on each and cover with soup (don't add water to soup). Put a little water in the bottom of the sheet then cover with tin foil. Bake at 325 degrees until tender.