A Recipe from Sneaky Kitchen
Smothered Pork Chops
4 lean pork chops, 1/2" thick
2 T. olive oil
1 lg. onion, chopped
2 garlic cloves, minced
8 oz. fresh mushrooms
1 T. finely chopped green pepper,
1 C. milk, divided 
1 can cream of mushroom soup  
black pepper to taste
chopped parsley for garnish, optional 

Heat olive oil in a heavy skillet. Remove fat from pork chops; pat dry. When skillet is hot, add chops. SautÚ on med. heat until lightly browned; turn & brown other side. Cook until no pink juices run when pricked; if they are getting too brown, add a little white wine, turn heat low & cover, simmering until cooked through. 

While pork chops are cooking, coarsely chop the onion. Remove mushroom stems & chop. Slice the mushroom caps thinly.  

Remove pork chops to a plate. Optionally, drain off some but not all oil. Add onions & green pepper; sautÚ & stir until soft. Add mushrooms. If dry,  spray mushrooms with cooking spray; otherwise just stir gently to coat with oil. SautÚ for 1 min. Add minced garlic, sautÚ 1 min. more. 

Add about 1/3 C. milk; stir, scraping to loosen tasty bits. Add concentrated mushroom soup & mix, then rest of the milk, stirring to combine. When sauce is heated through, add pork chops back into the skillet. Add  juices that drained onto plate if you wish. Spoon sauce over the chops, pushing down to bury them. Turn heat very low & simmer for 5 to 10 min.

Garnish with parsley if desired. Excellent served with rice, egg noodles or mashed potatoes.