4 to 6 shoulder pork chops
2 med. onions, sliced
1 can "Golden" mushroom soup
1 can water
1/2 can white wine or more
Garlic powder, salt, pepper, oregano, and parsley according to taste

Saute onions in small amount of oil. Remove from pan, in same pan brown chops on both sides. Return onions to pan add soup, water, seasonings and cook for 1 hour or more. Add wine the last 20 minutes. Serve over rice or mashed potatoes.