Pork Chops And Mushrooms Beaumont - cooking recipe

Ingredients

6 pork chops (1-inch thick)
2 Tbsp. oil
1 can cream of mushroom soup
1 envelope onion soup mix
1/2 c. beer or water
1 lb. fresh mushrooms or 2 small cans, sliced
4 Tbsp. butter or margarine

Preparation

Trim pork chops of excess fat.
In a large skillet, heat oil. Add pork chops (3 at a time) and brown about 5 minutes on each side.
Remove chops and set aside.
In skillet, combine soup, soup mix and 1/2 cup beer.
Cook over low heat, stirring to scrape drippings from bottom of pan.
Return chops to sauce in skillet, spooning some of the sauce over the chops.
Bring to the boiling point.
Reduce heat and simmer, covered, until chops are tender, about 30 minutes.