1 lg Onion chopped
1 tb Butter
4    Chops (thin, thick, bone in
-or out - whatever you have)
1/2    Can cream of mushroom
1 c  Sour cream
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.