1 lemon
1 tbsp vegetable oil
4 butterfly pork chops
1 10 oz can Cream of Broccoli soup
1/4 cup milk
dash of pepper
2 tbsp Schneider's Parmesan and Garlic seasoning
1 tbsp Schneider's Herb & Garlic seasoning

Cut 4 thin slices from lemon. Squeeze 2 teaspoons juice from remaining lemon.

In skillet over medium high heat, heat oil. Cook pork chops until browned. Combine soup, milk, lemon juice, pepper, Schneider's Parmesan and Garlic and Schneider's Herb & Garlic seasoning. Pour mixture over meat. Place lemon slice over pork chops. Bake at 350 degrees F for 45 minutes or until pork chops are tender.