Preparation:
1. In 10-inch skillet over medium-high heat, in hot oil, cook half of chops 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chops and onion. Spoon off fat.
2. Remove chops to skillet. Stir in soup and water. Reduce heat to low. Cover; cook 10 minutes or until chops are fork-tender, stirring occasionally. Garnish with tomato and parsley, if desired. |
