Instructions: In a large skillet, heat oil, add sliced onions (and mushrooms, if using) and saute until wilted. Remove from pan to a strainer to drain off excess oil. Season chops on both sides with garlic powder, rosemary, salt and pepper and brown well on both sides in the same pan.

In a small bowl combine cream of chicken soup and onion soup mix and stir well. Place chops in square microwaveable casserole. Top with sauteed onions and pour soup mixture over.

Microwave on high for 5 minutes. Then microwave at about 75% power for 6-7 minutes. Rearrange chops, redistribute sauce and onions , if necessary and microwave at about 75% power for another 5-6 minutes or until center of chops is no longer pink. Cover and let stand in microwave about 4 minutes.

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