14 Pork chops; sliced 1/4″ thic 1 cn Cream of mushroom soup
Salt, pepper 1/2 c Parmesan cheese;grated Flour Paprika 1/2 c Butter
Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A —–