1 tbsp. vegetable oil
6 pork chops, cut 1/2 inch thick (about 1 1/2 lbs.)
1 med. onion, sliced
1 (10 3/4 oz.) can Campbell's cream of mushroom soup
1/4 c. water

In skillet over medium heat, in hot oil, cook chops, one half at a time with onion 10 minutes or until browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover; simmer 10 minutes or until chops are fork tender, stirring occasionally. Cooking time, about 30 minutes.