Grilled Pork Chop w/ Gravy

Ingredients:

• 4-6 Pork Chops
• Pepper
• Salt
• Minced Garlic
• Worcestershire Sauce
• Button Mushrooms (canned)
• 1 can Campbell's Cream of Mushroom Soup

Procedure:

Season both sides of pork chop with salt and peper. In a ziploc bag, put about 2 cloves of minced garlic and about half a cup of worcestershire sauce. Put the seasoned pork chops in the ziploc bag, shake, knead, make sure every inch of porkchop is covered with the worcestershire marinade. Store in the fridge overnight.

Grill/Bake/Pan Fry your chops in olive oil until chops are golden brown. Set Aside.

To make the gravy, open a can of Campbell's cream of mushroom soup. Pour contents in a saucepan, add half a can of water into the mixture, add mushrooms, and pork drippings. Season with pepper and worcestershire sauce.

NOTE:

In making the gravy, I usually put worcestershire sauce until you start to see the cream of mushroom soup mixture turn brown, like gravy color.

Button mushrooms - you can either buy it in can, or fresh ones. If you buy the fresh ones, stir fry it in olive oil and season with some salt & pepper before mixing them in the saucepan.

Do not add too much water to the cream of mushroom mixture. It will turn into soup. If you accidentally added too much water, dissolve some cornstarch on cold water and mix it into the cream of mushroom mixture.