2In a hot skillet, heavily brown the pork chops, both sides. Don't worry about cooking them through.
When nicely browned, transfer to an 11 x 13 glass baking pan.
Constitute the milk and the mushroom soup and pour over the browned pork chops. Add the shredded cheddar over the top and bake for an hour.
3To save time, I usually add baking potatoes at the same time. This meal is also especially good when served with fresh green beans!