I dust my pork chops in flour and season with Lawry's Seasoned Salt and pepper. I brown them in vegetable oil or olive oil. Remove the chops after browned then pour off the oil. I dilute a can of Campbells's Cream of Mushroom soup with about a 3/4 can of water; add chops back to pan and add soup. I add more water so that liquid comes to top of chops just barely covering. Simmer until chops are tender, about an hour, then serve the chops with steamed white rice. The gravy is thickened from the flour that the chops were dusted with. Some of the gravy is poured over the chops and rice. This was one of my favorite meals growing up and fix it often.