I have been making these for years and years. They are very similar to a chicken dish I also make. The only difference, besides the meat, is the kind of soup I use. They always get kudos from my guests. This is a delicious comfort food.
On a clean, flat surface, rub the sage over both sides of the pork chops and then cover pork chops with flour on both sides. Salt and pepper to taste.
In a large skillet, place pork chops in hot cooking oil and brown on both sides; drain on paper towels. Pour grease out and place pork chops back in skillet.
In a medium bowl, combine the soup with milk and/or milk-water combination.
Pour the soup mixture over the chops and bring to a boil over medium-high heat. Lower heat and simmer, covered, for about 50 minutes or until the pork chops are tender. Watch to make sure there is enough liquid in the skillet throughout cooking time. Do not let it cook down or it will stick.
Meanwhile, cook rice as directed on package; drain and keep warm.
Transfer chops and rice to serving plates and spoon gravy over all, if desired.