16 ml olive oil 6 pork chops 1 package campbells cream of celery 60 ml water 1/2 chops
Instructions
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.