Dixie Porkchops

1 1/2 to 2 pounds thin Smithfield center-cut boneless pork chops (8 chops)

1/2 cup all-purpose flour (reserve 2 tablespoons)

3 tablespoons vegetable oil

2 tablespoons butter
1/2 cup chopped onion

1 clove garlic

1 10.75-ounce can cheddar cheese soup
1 7-ounce can broiled mushrooms with broth
1 tablespoon Worcestershire sauce

1 teaspoon House Seasoning

Dredge the pork chops in the flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the chops from the skillet.                          

Add the butter and reserved 2 tablespoons of flour into the pan drippings. Stir well over medium heat and add onions and garlic. Saute until the onions are golden.                            

Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly.                              

Place a layer of pork chops in a 13x9x2-inch casserole dish; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce. Bake at 275 degrees F for an hour and a half, until the pork chops are tender.