3-4 pork chops (I usually buy bone-in pork chops, but these boneless sirloins were on sale, so that's what I used)
2 cans golden mushroom soup
1/2 can water
1/2 can heavy cream or whole milk
2 cloves garlic, chopped
1 package sliced fresh mushrooms
2 T. butter
garlic salt, seasoned salt, pepper to taste
Brown all sides of pork chops. Season them well with garlic salt, seasoned salt, and pepper. They don't need to be cooked throughout, just browned on the outside.
In a large skillet, melt butter over medium-high heat. Add garlic and mushrooms and saute until mushrooms shrink up in size. You'll hardly be able to stand how good it smells!
Reduce heat to medium-low. Add mushroom soup, 1/2 soup can water, and 1/2 soup can cream or milk and mix well. Place pork chops in skillet and cover them with liquid. Put the lid on and simmer until chops are done. (This will vary depending on their thickness.)