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