6 pork chops
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

SAUCE:

1 can golden mushroom soup
1/4 c. water
2 tsp. Worcestershire sauce
1 c. sliced onion rings
1 (4 oz.) can mushrooms, drained
1 tbsp. parsley flakes
2 tsp. beef bouillon (instant)
1 tsp. garlic powder
1/2 tsp. marjoram leaves
1/4 tsp. thyme
1 c. sour cream

Brown chops in butter. Mix other ingredients and pour over. Cook until tender. Add sour cream at end and heat through. NOTE: This recipe may be prepared totally in a skillet, or after chops are browned in the oven or crock pot. I use the crock pot 3 to 4 hours on high or all day on low. Serve the sauce with noodles, rice or potato.