5 or 6 pork chops
1 can cream of chicken soup
1/4 c. apricot jam
1/4 c. plum jam
1/2 c. sour cream
1/2 med. onion, sliced thinly
Cooked rice
Salt and pepper to taste

Salt and pepper pork chops. Brown on both sides in large skillet. Remove chops to plate. Add soup, jams, sour cream, and onions to drippings in skillet. Mix well. Add chops to sauce and cook on low temperature for 40 minutes. Serve over hot cooked rice.