Creamy Pork Chops with Mushrooms

Ingredients

• 10.8 ounce cream of mushroom soup undiluted canned
• 0.3 cup flour all-purpose
• 1 cup mushrooms fresh sliced
• 0.5 small bell pepper diced green
• 1.5 teaspoons lemon pepper 
• 2 tablespoons olive oil 
• 4 ounce pimientos diced undrained
• 6  to 8 pork loin chops boneless
• 0.5 teaspoon salt 

Equipment

• frying pan
• paper towels

Directions

1. Sprinkle pork chops evenly with salt and lemon pepper; dredge in flour.
2. Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
3. Remove pork, and drain on paper towels, reserving drippings in skillet.
4. Add mushrooms and bell pepper to skillet, and saut over medium heat 5 minutes or until tender. Return pork to skillet; spoon soup over pork, and sprinkle with pimiento. Reduce heat to low. Cook, covered, 45 minutes to 1 hour or until pork is tender.
5. Serve with hot cooked rice, if desired.