This is a recipe reminiscent of eating at my mothers house. The one thing I changed is using onion soup instead of cream of mushroom.
4 medium cut (1/2 inch) pork chops
1 tbsp cooking oil (vegetable or olive)
1 can (10 oz) cream of onion soup
1/2 can water
Heat cooking oil in a large frying pan over medium heat. Add pork chops and cook for 4-5 minutes a side, until chop is no longer pink in center. Add soup and water to pan and mix. Heat for a minute, until sauce is bubbly. Serve over noodles.
I like making this with elbow noodles, they hold the soup best. Elbow noodles can be found in the Barilla Plus brand to add some whole grains to your diet. If desired, add a little freshly ground pepper to the pork chops, but the onion soup is flavorful enough that you probably don't need it. I like to cook the thinner cut pork chops so they are cooked through in less time than if I were getting the thicker cut chops. I have an easier time cooking them through without burning them. Measuring the water in the can allows you to get out the rest of the soup mixture and allows for accurate to the soup mix measuring. I don't add salt to my chops because there is plenty of salt in the soup.
Flavor Rating: Great, I love the cream of onion soup. Ever since finding it on the shelf, I've been substituting it for other cream of soups.
Ease of Preparation: Easy, prep to table, less than a half hour for a full meal.