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