Instructions: Saute the onion in the butter until transparent. Add chops to skillet and brown on one side. After turning, add the mixture of soup and sour cream.

Trun down heat and cover. Cook 20 minutes, more or less depending on thickness of chops. Top with lots of freshly ground pepper.

The sauce makes a kind of gravy which I serve over egg noodles or mashed potatoes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.