1 tablespoon olive oil
6 pork chops, 1/2" thick
1 10 3/4-oz can condensed cream of celery soup
1/4 cup water
Servings: 6
1. In skillet, in hot oil, brown half the chops 10 minutes, or until browned. Repeat with remaining 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.
6 pork chops, 1/2" thick
1 10 3/4-oz can condensed cream of celery soup
1/4 cup water
Servings: 6
1. In skillet, in hot oil, brown half the chops 10 minutes, or until browned. Repeat with remaining 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.
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