Mushroom Pork Chops

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Karen Zewe.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 6  pork chops, 1 inch thick
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (10 1/2ounce) can  cream of mushroom soup

Directions

1. Brown pork chops in a skillet.
2. Sprinkle with salt and pepper.
3. Spread undiluted soup over chops.
4. Reduce heat to low and simmer for 1 hour, stirring occasionally.
5. Gravy may be diluted if desired.