Smothered Pork Chops

1  cup		campbells cream of mushroom soup
1/2  cup		mushrooms, sliced
1  teaspoon		black pepper
1/2  teaspoon		garlic salt
1/4  cup		water
6  ounces		Schwan's Bone-In Pork Loin Chops
1  tablespoon		Worcestershire
4  ounces		Daisy Light Sour Cream
2  tablespoons		Canola Oil

Tip: For nutritional information on all the ingredients in Smothered Pork Chops just click on each ingredient name. Then adjust the serving size for any Smothered Pork Chops ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Use a paper towl to pat dry pork chops. Lightly season both sides with black pepper, lawry's salt and garlic salt. Heat skillet on Med/High heat with 2 tbs. canola oil. Once hot, add pork chops and brown on both sides, about 6 minutes per side.
In a seperate bowl, add 1 can cream of mushroom soup, 4 oz. light sour cream, 1/2 c. sliced mushrooms or 1 small can sliced mushrooms, 1 tbs. Worcestershire sauce, 1 tsp. black pepper, 1/2 tsp. garlic pepper and 1/4 cup water. Mix together and taste. Add more of any of the above seasonings to taste. Sauce should be a pudding like consistancy. If too thick, add another 1/4 c. of water.
Once Pork chops are done, remove from pan and set aside on plate. Reduce heat to Med/Low, add mushroom sauce and stir, scraping the bottom of the pan to get the tasty bits off and incorporated into the sauce. Once the bottom of the pan has been scraped, return the chops to the pan. Make sure that the chops are completly covered in sauce and let simmer until sauce is hot. Serve immediately with lots of sauce. Would also be great with meatballs or chicken or cube steak or as a gravy for chicken fried whatever you like.