3 tbsp water
1/4 tsp dried onion flakes
1 can cream of onion soup
In a large skillet, over medium heat, brown the pork chops on both sides in the canola oil. This will take about 8 to 10 minutes. Drain and set aside, keeping warm.
Mix the soup, onion flakes and water, add to the skillet and bring to a boil. Return the chops to the skillet in the soup mixture. Cover skillet and reduce heat to a very gentle boil. Cook 5 to 8 minutes until the chops are tender and cooked through.
Yield: 4 servings.