" wrote:
> Well, my dinner consisted of two inch thick center cut pork chops I snagged
> last Friday in the marked down meat bin. But only one landed on my plate.
>
> I patted them dry while a skillet with about a teaspoon of oil was heating.
> Then the were sprinkled with Morton's Seasoning and browned to a beautiful
> golden hue. The next step consists of a can of cream of mushroom soup so
> if anyone is offended by this addition, stop reading now. I poured about
> a quarter of a cup of milk into the can to rinse it out and get the last
> bit of soup and all was poured over the chops. A lid went on the skillet
> and simmered very, very low for an hour.
>
> Green beans and mashed potatoes rounded out this dinner and the other pork
> chop is waiting to be consumed mostly likely on Thursday.

You so nailed that dinner, Joan. One of my all-time favorites.
Don't know if you remember but that's exactly what I made maybe 6
months ago or so. So darn delicious. Only difference was I used
thin cut pork chops not thick ones like you used. A very
excellent dinner!