1/2 t garlic powder
1/2 t paprika
1/4 t basil or thyme
4 boneless pork chops, 3/4" thick
1 T vegetable oil
1 can cream of mushroom soup
1/4 c milk
hot cooked rice
Mix garlic powder, paprika & basil. Coat shops with mixture.
Heat oil in skillet. Cook chops 10 minutes or until browned.
Add onion & cook until tender.
Add soup & milk. Heat to a boil. Cover & Cook over low heat 10 minutes or until chops are done. Serve over rice.
