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Salt and pepper the chops, then shake then in a sack of flour. Heat a little cooking oil in a large skillet or stove top dutch oven and brown the chops on both sides. (Brown on two or more batches if necessary.) Mix the soup and a can of water, then pour the liquid into the skillet or dutch oven. Bring to a boil, reduce heat, cover tightly and simmer for an hour or until the meat is fork tender. Turn the chops after about 30 minutes so that the bottom pieces are rotated, and add a little salt and pepper to the gravy. The gravy should be served over rice or mashed potatoes, along with green beans, hot bread, and a colorful salad. This makes a good camp dish because the ingredients are easy to pack in and handle without breaking the jar or spilling the box.
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