Glorified Pork Chops
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1 tablespoon vegetable oil
6 pork chops, 1/2-inch thick
1 can (10-3/4 ounces) cream of celery soup
1/4 cup water
In skillet, fry pork chops in hot oil for 10 minutes or until brown. Remove chops and set aside. Drain off fat.
In same skillet, combine soup and water. Heat until boiling. Return chops to skillet and cover.
Cook over low heat about 15 minutes or until chops are done, stirring often. Serve over rice or mashed
potatoes. Serves 6.