Pork Chops & Mushrooms

If frozen, thaw the chops first. Also, if the chops are thicker than 1/2 inch, cut in half to thin them. If they're on the bone chops, then cook over lower heat for longer to ensure the middle gets cooked without burning the ouitside. In a large skillet, brown the porkchops over medium-high, turning once in a while. I prefer to add the salt and pepper here, and give it the chance to cook into the meat, seasoning it better. When chops are about 3/4 done cooking. Add the soup. We use a touch of water to get the last dregs of the soup out of the can, but no more than 1/3 a can. Mix the soup in with the pork juices. The soup should start thickening, and will turn brownish if the chops are nicely browning. Slice the mishrooms, and add here. You can brown them first in a separate pan first, or add raw. Serve over white rice, with fresh peeled raw brocoli. Spoon the sauce over the chops, the rice, and the brocoli. I also like the add corn niblets also, and stir them in with the rice, and add a few drops of soy sauce to the rice/corn/sauce mix.