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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)