1 tbsp vegetable oil
6 pork chops
1 medium onion, sliced
1 can cream of mushroom soup
1/4 C water

In skillet over heat, in hot oil, cook pork chops 1/2 at a time with onion, for 10 minutes or until browned on both sides. Stir in soup and water. Reduce heat to low. Cover; simmer for 10 minutes, or until pork chops are fork-tender.