Yield: 1 Servings
|1 large||Onion chopped|
|4 \N||Chops (thin, thick, bone in or out - whatever you have)|
|½ \N||Can cream of mushroom|
|1 cup||Sour cream|
|\N \N||Freshly ground pepper|
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.