1

large

onion; chopped

1

Tbs

butter

4

pork shoulder chops

½

can

condensed cream of mushroom soup

1

cup

sour cream

1

Tbs

freshly ground black pepper; to taste

1

sauté 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.

2

Turn down heat and cover. Cook 20 minutes, more or less depending on thickness of chops. Top with lots of freshly ground pepper.