Step 1

Preheat oven to 350° F.

Step 2

Sprinkle pork chops lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork chops and brown both sides. Do not cook completely. Transfer browned pork chops to an oven safe baking pan or large cast iron skillet.

Step 3

In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup of the water, and sage. Place a mound of stuffing on each chop.

Step 4

In another medium bowl, blend cream of mushroom soup, remaining 1/3 cup of water, and soy sauce. Pour evenly over the stuffing. Sprinkle with freshly ground black pepper.

Step 5

Place in oven and bake for 1-1/2 to 2 hours, or until pork chops are very tender. Bake thinner (1/2") pork chops for a minimum of 1-1/2 hours, and add time for thicker pork chops. If using especially thick pork chops, I would recommend at least 2 hours of bake time, plus covering the dish for the first 30 minutes in the oven. The goal is to have fork-tender pork chops, and thicker chops will definitely take longer to get tender.