Pan fry until browned:

      2 Tablespoons butter
      6 pork chops

Remove pork chops and set aside.

Add into the skillet, and whisk:

      1 can Mushroom soup.
      1 cup water
      ½ teaspoon paprika
      1 teaspoon rubbed sage
      1 teaspoon dried basil

Bring to a boil, then reduce heat to a simmer and add the pork chops.

Cover and simmer for an hour.