1 lb. boneless pork loin (or cut up pork chops)
1/4 lb. medium mushrooms
1 can (10 3/4-oz.) condensed cream of mushroom soup
White wine (optional)
1 medium onion

Cut pork into 1/8 inch thick medallions. Heat 1 tsp. oil in a large skillet. Add medallions and sauté over high heat until they are golden brown on both sides.

Add 1 cup white win to pork (if you don't use wine, use a little water). Cover, simmer over low heat stirring occasionally for 20 minutes or until pork is tender. Peel and slice onions. Wash and slice mushrooms. Add to simmering pork. Add undiluted mushroom soup to pork. Stir until smooth. Cover and simmer until serving time. Good by itself or over cooked rice.