Chemo The Clown wrote:

>Back in the 50's my mom would bake
> them. She poured a can of Cambells
>cream of mushroom soup on them. they
> were good them but probably not so
> much now.

Back in the late 50's, when I was first married, a popular recipe was to
brown the chops and season with S&P and then cover them with sliced
onions and mix together a can of cream of mushroom soup with about 1/2
can water and pour over them and let them simmer awhile, till tender. I
remember it made good gravy, but haven't had them that way in a long
time now.

This is another way I use to fix them a lot, as hubby liked them so
well:

Chinese Oven-Fried Pork Chops

4 pork chops (trim fat)
1 egg
3 tbsp. soy sauce
1 tbsp. dry sherry
1/8 tsp. ground ginger
1/4 tsp. garlic powder
4 tbsp. dry bread crumbs (I always need more)

Spray a jelly roll pan (15 x 10") with cooking spray,
Beat together with a whip in a pie plate: egg, sherry, soy sauce, garlic
and ginger.
Sprinkle bread crumbs onto sheet of wax paper.
Dip chops in the egg mixture, then press into bread crumbs, coating
evenly on both sides.
Arrange in a single layer on pan.
Bake at 350º for 30 minutes. Turn over and bake 20 minutes longer, or
until chops are tender and show no pink. (do not overcook!)

Judy