SKILLET CHOPS WITH MUSHROOM GRAVY
Steps:
- Combine bread crumbs with Parmesan cheese in a large resealable plastic bag. Add chops two at a time and shake to coat. Heat oil in large skillet over medium heat, and cook chops until brown on both sides. Remove chops from skillet and reduce heat to medium. Blend soup and milk in the skillet, stirring to scrape up the bits of greading left over from the chops. You can adjust the amount of mild depending on how thick you want the gravy to be. Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes or until chops are cooked through.
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