oil or nonstick spray for frying
4 to 6 pork chops, about 1/2 inch thick
1 10 3/4 ounce can cream of mushroom soup
1 soup can water
rice
In a skillet, fry chops until browned. Combine soup and water in a saucepan over low heat; stir until well blended. In a casserole dish, alternate soup and chops, starting and ending with soup. Cover. Bake in a 350F oven for 1 hour. Serve with rice. Serves 2 to 6.
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