1 tb Olive oil
6 Pork chops 1/2″ thick
1 cn Campbell’s Cream of Celery
Soup 1/4 c Water
1>. In skillet, in hot oil, brown half the chops 10 minutes, or until
browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine soup and water. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink, stirring often. Serve over rice.