you will need four boneless porkchops, one onion sliced and sparated into rings, one can of cream of mushroom soup (get the good stuff, like Campbell's, the generic stuff isn't a very good substitute), milk (whole milk works best, you don't want your sauce too watery), and some seasonings. I'll make you a list of what I like to use and you can experiment.
Lightly brown the pork chops on both sides over medium heat in a large frying pan. Cover with sliced onions. Sprinkle chops with seasonings of your choice. Mix soup with about 3/4 of a CAN (not a cup) of milk and spoon over chops untll chops are covered. Cover pan and simmer on lowest heat setting for 1 to 1 1/2 hours. I usually serve them with rice pilaf and peas.
As for seasonings, I generally use salt, pepper, marjoram, thyme, rosemary (crush in the palm of your hand first before using), and sage. I don't measure, but a pinch of each per porkchop seems to work pretty well. You can try other herbs and spices once you get the hang of things.
