6 pork chops
3 tbsp. butter
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. water
1/4 tsp. thyme
1/2 c. sour cream
1 tsp. parsley, chopped
1 (3 1/2 oz.) can French fried onions

Brown pork chops. Arrange chops in a shallow baking pan. Combine soup, water and thyme, and blend well. Heat oven over medium flame. Stir in sour cream, parsley and 1/2 of onions. Pour over chops. Cover and bake at 350 degrees for 1 hour. Remove, sprinkle with rest of onions and bake 5 minutes. Serves 4 to 6.