I make this in my Dutch oven when camping. I mix the soups and dried onions together in a resealable bag and when finished I throw away the bag, no dirty bowl to wash.
PORK CHOPS AND GRAVY
6 PORK LOIN CHOPS
2 tablespoon(s) WATER
3/4 cup(s) BREAD CRUMBS; I Use Panko.
2 tablespoon(s) OIL
1 can(s) (10 3/4 ounces) CREAM OF MUSHROOM SOUP
1 can(s) (10 1/2 ounces) BEEF CONSOMME
1/3 cup(s) PARMESAN CHEESE; Grated.
SAGE LEAVES; Dried, Couple Pinches.
SALT; To Taste.
BLACK PEPPER; To Taste.
1 tablespoon(s) MINCED DRY ONIONS
To a plate add; bread crumbs, sage, salt and pepper and mix well.
In a shallow bowl, beat the egg and water together.
Dip pork chops in egg mixture, then lightly coat the pork chops with the seasoned bread crumbs.
In a skillet, brown pork chops in oil, adding more oil as needed.
Transfer to a greased 13 x 9 baking dish.
In a bowl combine the soups and dried onions; pour over pork chops.
Sprinkle pork chops with cheese.
Cover and bake at 325 degrees for 11/2 hours or until meat is tender.
Serve with mashed potatoes.