Pork chops - 1 lb. for every 3 people
1 (10 3/4 oz.) can Campbell's golden mushroom soup
1 (10 3/4 oz.) can Campbell's consomme soup
1 (14 1/2 oz.) can sliced mushrooms or broken pieces (8 oz. drained)
1 (14 1/2 oz.) can stewed tomatoes, if desired
1 lg. onion, sliced thin
2 cloves garlic, chopped (if desired)
Worcestershire sauce to taste (I use 2 tsp.)
Dash or 2 of creole seasoning

Choose lean, meaty pork chops. Rub your frying pan with the fat on the chops and brown them well on both sides. Season to taste. (You do not need to use any salt with this recipe, as canned soup has all the salt one should have.)

Add both kinds of soup (undiluted), mushrooms (including the juice), tomatoes, onion, garlic and Worcestershire sauce.

Cover and simmer for 45 minutes to an hour, on top of the stove, or bake at 325 degrees for the same length of time.

This dish tastes delicious served over rice or you can slice potatoes on top to make a complete meal in one pot. Leftover peas, or green beans, or corn may also be added to the pot.

This is an excellent dish to prepare for unexpected guests, because all the ingredients, except the pork chops, come right off the shelf.