Mushroom Pork Chops

from the Kitchen of Laurie Sorensen

Ingredients:

8 Pork Chops (bone in or boneless which ever you prefer)
2 cans Campbell's cream of mushroom soup
Italian flavored bread crumbs
6 eggs

Directions:

Preheat oven to 350 degrees

Whip your eggs in a good sized bowl, wash your pork chops (some people like to use pork steaks, I use sirloin boneless chops), dip each pork chop in the egg, completely coating it...then you cover the egg dipped chop in the italian flavored bread crumbs...you then fry each pork chop 2 minutes on each side, using whatever oil you prefer...You once both sides have been fried for two minutes each, place chops in a deep baking dish, its ok to over lap the chops...You then open the cans of Cream of mushroom soup, pour them into a bowl, add two cans of water....whisk it until blended, then pour the soup mixture over the cops. You do not need to cover the baking dish, in
fact it is better if you don't...back the soup covered chops in the oven for 45 minutes to an hour...depending on thickness of chops...once it is done, remove chops from soup mixture, which will be fairly thickened... use the soup mixture if you like as gravy for your mashed potatoes side dish. Serve hot.

Feeds 8 people (one chop each)

Thanks to Laura!