Make My Day Camp: Skillet Mushroom Pork Chops

This is sort of a non-recipe, winging it, kind of dish that I've been making for as long as I can remember. Super old school, easy, homey, and delicious. And yes, it has cream soup as its base which happens in a lot of old school, easy, homey, and delicious recipes!

4 boneless pork chops
salt and pepper to taste
lemon pepper seasoning to taste
1 T. olive oil
2 T. butter
sliced mushrooms (wing it, probably 8 ounces or more)
1 (10.5) ounce can condensed cream of mushroom soup
1/3 can of chicken broth or water
your choice of what to serve it over - mashed potatoes, buttered noodles, rice...

1. I take the pork chops out of the fridge about 30 minutes before cooking them if possible. Season both sides with salt, pepper, and lemon pepper.

2. Melt the butter and oil in a large skillet over medium heat. Once the pan is hot, brown the chops for a couple minutes on each side. Remove from the pan and transfer to a plate.

3. Add the mushrooms and cook until browned, you might need to add a little more olive oil to the pan as they cook. Add the broth or water and condensed soup, stir to combined well.

4. Reduce the heat to medium-low and add the pork chops back in along with any juices left standing on the plate. Cook for another few minutes until the chops are cooked. If the sauce seems like it's getting too thick just add a little more water or broth and continue cooking until the chops are done.

5. Taste the sauce and add more salt and pepper if needed. Serve.