Breaded Pork Chops in Gravy

This is one of my family's favorite meals. I usually make this the night before and put it in the crock pot, keep it in the fridge, then take it out and start it before I leave for work. When I get home, all I have to do is peel and mash potatoes to go with it, make a salad, and done.

Breaded Pork Chops in Gravy

4-6 pork chops or cutlets (bone in or boneless, doesn't matter). Not frozen, they have to be thawed.

Milk

Seasoned bread crumbs

2 family size cans or 6 regular size cans of cream of mushroom soup**

Rinse pork chops with water and pat dry. Place a small amount of milk on a plate or bowl, and some bread crumbs on another plate. Dip the chops first in the milk then dredge in bread crumbs. Heat some oil in a frying pan and lightly fry the chops on both sides so the bread crumbs are golden brown, this only takes about a minute or so on each side. Set aside.

In the crock pot, mix the soup with enough milk to make a gravy-like consistency, and mix well with a wire whisk. The more chops you make, the more gravy you'd want, so make enough gravy to coat and cover the chops in the crock pot.

Place the chops into the soup mixture and spoon it over to cover the chops completely. Cook all day on low. When serving, just "fish out" the chops, they fall apart, and serve it with mashed potatoes.

** If you love mushrooms, throw in a can of mushroom stems and pieces. If you hate mushrooms, you could do this recipe with any cream soup, cream of chicken makes a good gravy and so does cream of celery.