3 or 4 boneless pork chops
1 Tablespoon olive oil
1/2 Cup fresh mushrooms, sliced
1 bulb garlic chopped
1/2 Teaspoon salt
1 Tablespoon dried rosemary, crushed
3 Tablespoon water
1 Can of cream of mushroom soup
In a large pan, brown pork chops in olive oil on high heat. Remove and set aside. In the same pan, brown the sliced mushrooms and then the garlic on medium heat. Do not let the garlic brown. Add the pork chops back and sprinkle them with salt. Add rosemary, stir for 1 minute.
Add water and finally the cream of mushroom soup. Stir. Let everything bubble for 2 minutes on high-heat. Cover with the lid and let the dish simmer for 5 minutes on low-heat.