6 pork chops, 3/4" thick
1 lg. onion, sliced
1 1/2 c. apple cider
1/2 c. dry white wine (opt.)
1 can cream of mushroom soup

Saute both sides of chops in hot skillet until nicely browned. Remove from pan and lightly saute onion. Add chops, apple cider and wine. Simmer until tender. Add cream of mushroom soup, stir and bring to boil. Serve with hot cooked rice. Serves 6.