6 pork chops
Salt and pepper
1 can cream of mushroom soup
1/2 c. water
1/2 tsp. thyme
1 can French fried onions
1/2 c. sour cream
1 tsp. parsley

Brown pork chops with salt and pepper on both sides. Put in 2 1/2-quart casserole. Combine soup, water and thyme. Heat, then add parsley, sour cream and half the onions. Mix thoroughly.

Pour over chops. Cover and bake at 350 degrees for 1 hour or until tender. Sprinkle remaining onions and bake 5 minutes longer.