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Porkchops in mushroom gravy over white rice.
6-8 thin cut porkchops
2 family sized cans of cream of mushroom soup
2 cups uncooked rice
1/2 cup soy sauce
milk
butter
salt
pepper
-Cook rice according to directions
-Melt about 2 tbsp butter in large skillet, enough to coat the bottom of the pan
-salt and pepper both sides of the porkchops
-grill porkchips about 5 minutes on each side until golden brown
-set aside to let them rest
-whisk in cream of mushroom soup and 1 of the cans of milk together in a bowl
-add soy sauce and simmer on medium heat for 10 min, stirring occasionally
-add porkchops back to soup mix, let simmer for another 10 minutes
-serve over rice