Recipe(tried): Pork Chops with Gravy (using condensed soup and onions)

PORK CHOPS WITH GRAVY

4 to 6 pork chops (any cut)
Salt and pepper, to taste
3 onions
1 (10 3/4 oz) can Campbell's Condensed Cream of Mushroom Soup
Water (as needed)
Hot mashed potatoes (for serving)

Cook the pork chops in a large, non-coated skillet* until a little fat is rendered into the pan. Sprinkle with salt and pepper.

Chop onions into large chunks and separate the layers. Add onions to the spaces between the meat. Cook over medium heat until the onions and the pork chops are well browned. Keep stirring the onions, so they don't burn. You can heap them on top of the meat once they are done.

Continue cooking until the chops are quite browned on both sides and there is lots of brown in the pan.

Add the (undiluted) soup. Stir to dissolve the browned material stuck onto the pan. Cover and let the mixture simmer for 5 minutes to blend the flavors in the gravy. Add a little water if the mixture seems too thick.

Serve with mashed potatoes.

*This recipe is best cooked in a skillet that the onion and pork juices will stick to - stainless, enamel or cast iron, preferably not Teflon, etc.

Makes 4-6 servings