Sprinkle salt, pepper and garlic powder on the chops
Heat a skillet and add oil to coat
Brown the chops on each side from 5-10 minutes depending on the thickness, cook until juices run clear then remove from pan.
Add can of soup and water to the hot pan and stir in rosemary. Heat until boiling.
Put chops back in and cover. Cook another 5 minutes on low.
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