4 to 6 pork chops
1 c. cream mushroom soup
Flour
Salt
Pepper

In heavy skillet heat vegetable oil over medium heat; enough oil to make 1/4 inch deep. Salt and pepper chops; flour both sides; brown chops quickly over medium heat. Remove from pan. Disgard oil except for 2 tablespoons full. Add oil and can of soup to pan. Mix well. Slowly stir in 1 cup of water. Return chops to pan. Cover. Simmer at low heat 30 to 40 minutes. Serve with rice or potatoes.