From: Linda Dubose, wife of Wayne Dubose who is the Director of Missions for the Northwest Louisiana Baptist Association
6 porkchops (lean and boneless are best)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
8 oz. lite sour cream
1/2 cup milk
1 small can french fried onion rings
Brown chop is skillet (no flour). Line bottom of 9x13 inch baking dish with the browned chops. Stir soups, sour cream and milk together with salt and pepper to taste. Pour mixture over chops. Sprinkle onion rings on top. Bake, covered with foil, at 350 degrees for 60-90 minutes, or until chops are tender. Serve over rice or mashed potatoes.
FYI...this can put together the day before you are baking it and kept in the refrigerator. Easy!