In skillet, brown chops on both sides. Use ovenproof skillet for entire process or transfer to a casserole for baking. Pour off the drippings. Blend soup and milk and pour over chops. Cover, bake at 350° 45 minutes to 1 hour. If you don't want to brown the chops, cook 1 1/2 hours in the oven. NOTE: You can also use cream of tomato, cream of vegetable or cream of celery soup. VARIATION: Use 1/3 cup sour cream instead of milk. |