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.
 
 
For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor,?Mighty God, Everlasting Father, Prince of Peace.(Isaiah 9:6)