2 pork chops
1 tbsp. minced onion
2 tbsp. water
1 (10 3/4 oz.) can cream of mushroom soup
1 1/2 c. soft bread crumbs
2 tbsp. butter melted
Dash of sage
1/3 c. water

Trim fat off pork chops. Brown chops on both sides in skillet over medium heat. Place chops in greased casserole dish. In mixing bowl, combine bread crumbs, onion, butter, 2 tablespoons water and sage. Mix well and place over chops. Combine soup and 1/3 cup water. Pour over dressing. Bake uncovered in a 350 degree oven for 45 minutes or until chops are done.