1 tbsp. vegetable oil
6 pork chops, each cut 1/2 inch thick (about 1/2 lb.)
1 med. onion, sliced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup
1/4 c. water

1. In skillet over medium heat, in hot oil, cook chops 1/2 at a time with onion 10 minutes or until browned on both sides. Spoon off fat.

2. Stir in soup and water. Reduce heat to low. Cover; simmer 10 minutes or until chops are fork-tender, stirring occasionally. 6 servings.

Prep time: 3 minutes. Cook time: 30 minutes.