Pan-fried thick-cut pork chops with white wine mushroom gravy.
Lightly oil pan, cook porkchops at medium heat for 15 minutes per side. Remove from pan when done and add white wine to pan, scraping to deglaze all the porky goodness.
In a saucepan heat up mushroom soup, when hot add the white wine reduction/pork deglaze, heat on low, simmering to reduce further.
Serve. Eat.
