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Mix dry ingredients on a plate.
Cover pork chops with flour mixture.
Heat oil and butter, and brown for a few minutes on both sides on medium high heat. Don’t worry about cooking through.
Next take the can of cream of mushroom soup and pour into a bowl.
Fill the soup can halfway with milk and dump into bowl and stir until smooth.
Add this to the browned pork chops.
Turn the heat to the lowest possible and let them cook a good while- 15 minutes or so, depending on how many pork chops you have. It makes an amazing gravy to serve over potatoes.
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