Ingredients

1 Tbsp. olive oil
soup
6 pork chops 1/2 inch thick
1/4 C. water
1 can campbell’s cream of celery

Cooking Instructions

In skillet, in hot oil brown chops. Repeat with remaining chops. Spoon off fat. 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.
 
 
Jesus answered and said to him, "Truly, truly, I say to you, unless one is born again he cannot see the kingdom of God." (John 3:3)