6 pork chops
1/2 c. flour
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 onion, sliced
1 can cream of mushroom soup
1/4 c. water

Mix together flour, salt, dry mustard and garlic powder. Dredge pork chops in flour mixture. Brown in oil in large skillet. Add onion slices; saute lightly. Add soup and water. Cover and simmer until done, stirring occasionally, about 30 minutes.