6 pork chops, 1/2 inch thickness
1 med. onion, sliced
1 can Campbell's cream of mushroom soup
1 tsp. vegetable oil
1/4 c. water

In skillet over medium heat, in hot oil, cook chops half at a time with onion 10 minutes or until browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover; simmer 10 minutes or until chops are fork-tender, stirring occasionally.