2 tbsp. (30ml) all purpose flour
1/4 tsp. (1 ml) ground sage
1/4 tsp. (1 ml) dried thyme leaves, crushed
4 boneless pork chops each cut 3/4 inch thick
2 tbsp. butter
1 can condensed cream of chicken soup
1/2 c. water
Fresh thyme sprigs
Hot cooked rice
Orange slices

On waxed paper, combine flour, sage, and thyme. Coat chops lightly with flour mixture. In 10 inch skillet over medium high heat, in hot butter. Cook chops 10 minutes or until browned on both sides. Push chops to one side of skillet.

Stir in soup and water stirring to loosen browned bits. Reduce heat to low. Cover, cook 5 minutes or until chops are fork tender. Serve with rice, spoon sauce over garnish with thyme and orange slices.