1 can (18.5 oz) Progresso Vegetable Classics French onion soup
2 tbsp cornstarch
Make rice as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and pork chops in oil 4 to 5 minutes on each side or until pork chops are brown. Sprinkle with salt and pepper.
In small bowl, mix soup and cornstarch. Pour over pork chops; heat to boiling. Reduce heat to medium, cover and cook 10 to 15 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
*Sometimes I use boneless pork chops to cut down on the cooking time*