Skillet Chops with Mushroom Gravy

1/2 cup dry bread crumbs 2 T. grated Parmesan cheese 4 pork chops (4 oz) 1 T. vegetable oil 1 can condensed cream of mushroom soup (10.75 oz) 1/2 cup milk

Combine bread crumbs and parmesan cheese in a large zip top plastic bag. Add chops, 2 at a time, and shake to coat. Heat oil in a large skillet over medium high heat and cook chops until brown on both sides, about 2 minutes per side. Remove chops from skillet and reduce heat to medium. Add soup and milk to skillet, stirring to scrap up any browned bits. Adjust amount of milk to reach desired thickness. When mixture is bubbling, return chops to skillet. Cover and reduce heat to low. Simmer for 20 minutes or until chops are cooked through. Makes 4 servings. Source: Kathy Statham, for Allrecipes

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