Marinated Pork Chops

1 can cream of mushroom soup
2 cups water
2 tablespoons vinegar
2 teaspoons sugar
4 pork chops, about 1-inch thick
2 tablespoons corn oil

Empty soup into saucepan, and gradually stir in water. Bring mixture to a boil; reduce heat and simmer 5 minutes. Remove from heat and cool. Stir in vinegar and sugar. Arrange chops in marinade. Cover and refrigerate 2 to 3 hours, turning once and spooning sauce over chops.

Heat corn oil in skillet over low heat. Remove chops from marinade (reserve marinade); and cook in corn oil, turning once, until lightly browned on both sides. Drain off fat if necessary and place in shallow baking dish. Spoon reserved marinade over chops. Cover; bake at 350 degrees F. until meat is tender (40 to 60) minutes, basting once after about the first 30 minutes.

Serves 4.