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1 Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
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2 In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
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3 Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
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4 Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.
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