Sheree's Pork chops with 'mushroom gravy'

• 4 medium pork chops (I like chops with the bone in and fat around the edges, its more flavorful and the fat keeps it moist
• 1 garlic powder, season salt, and pepper
• 1 dash of veggie oil in skillet for frying
• 1 small onion, minced
• 1 can cream of mushroom soup
• 1/4 cup milk or water

1. Rinse pork chops
2. Sprinkle each side of the pork chops with salt, pepper, and garlic powder
3. set in refrigerator for 1 hour
4. Put oil in skillet (just enough to cover bottom of skillet.
5. fry pork chops until they have turned golden brown, BUT NOT DONE!!
6. if there is still blood visible it is OK.
7. take out of skillet ... pour out most the oil, BUT DON'T CLEAN SKILLET.
8. Add chopped onion.
9. cook until onion is sauted.
10. add soup and milk or water.
11. Put pork chops back in skillet with soup mixture.
12. cover and let cook on low for 20-25 minutes.
13. pork chops will finish cooking while simmering.
14. serve with mashed potatoes or egg noodles.

pork chops, garlic, veggie oil, onion, cream of mushroom soup, milk

Taken from cookpad.com/us/recipes/335396-sherees-pork-chops-with-mushroom-gravy (may not work)