1 tbsp. vegetable oil
6 pork chops, thick sliced
1 onion, sliced
1 can cream of mushroom soup
1/4 c. water

In skillet, over medium heat, in hot oil, cook pork chops, half at a time, with onion, about 10 minutes or until browned. Spoon off fat. Stir in soup and water and reduce heat to low. Cover and simmer 10 minutes or until chops are fork tender. Stir occasionally.