Recipe(tried): Baked Pork Chops with Cream of Mushroom Soup for eggy/m'sia

Congratulations, eggy:-)!!!! What great news:-)! The following recipe is one I have been making most of my married life, hmmm...let me see...that would be 32 years. It is pretty fast and I make it when I can't think of anything else to make or if I am too tired to be very creative or extravagant.

Baked Pork Chops with Cream of Mushroom Soup

4 center cut pork chops (I like them with the bone in them for more flavor but you can use boneless)
2 cans cream of mushroom soup (If you like lots of gravy or sauce or whatever you wish to call it, otherwise use just 1 can))
1 can milk for 2 cans of soup (If using just 1 can of soup, use 1/2 can of milk - I usually use 2% milk but use whatever you like)
Pepper (no salt needed in this recipe since the soup is so salty)
Water to thin the gravy at the end

Preheat your oven to 350 degrees F. Trim some of the fat off of the chops. Put the fat that you trim off in a large ovenproof frying pan and heat on medium heat, on top of the stove, until you get some drippings to brown the chops in. Discard the pieces of fat. Wipe the chops with a paper towel. They will brown better if they are dry. Increase the heat to high or medium-high. Brown the chops on both sides, about 5 minutes each or until they are a golden brown. Lower the heat and add the soup mixed with the milk, covering the chops. Bring to a simmer on top of the stove, then put them in the oven for 45 to 60 minutes, until they are done. Remove the chops to a platter and keep warm. Return the pan to a stove burner, and over low to medium heat, stir with a whisk, scrapping the brown bits around the edges and incorporating them into the gravy. Add pepper to taste. If the gravy seems too thick, I add water to thin it to a desired consistency. Serve hot with the chops, plain boiled potatoes, steamed green beans or broccoli, apple sauce and cornbread, if desired.