2 tablespoon flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme
4 to 6 boneless pork chops
2 tablespoon margarine
Cream of chicken soup
1/2 cup water
Cooked rice
Combine flour, sage and thyme. Coat pork chops lightly with flour mixture. Over medium-high heat, melt margarine in skillet. Add pork chops, cooking 10 minutes, until both sides are browned. Push chops to one side of skillet. Spoon off fat. Stir in soup and water, stirring to loosen brown bits. Reduce heat to low. Cover and cook 10 to 15 minutes, or until chops are tender. Serve over cooked rice.