Cream of celery soup keeps these chops moist and flavorful and doubles as a creamy white sauce to spoon on top. Serve with rice and wilted spinach when you’re pressed for time.
1 tablespoon vegetable oil
6 thick pork chops, trimmed
1 (10.75-ounce) can condensed cream of celery soup
1/4 cup water
In a large skillet, heat oil over medium heat and cook pork chops until browned on both sides, about 3 minutes per side. Remove pork chops from pan then stir in soup and water. Bring to a boil, return pork chops to skillet, reduce heat, cover and simmer until pork chops are cooked thoroughly, about 20 minutes. Serve hot.
Makes 6 servings.