1 tablespoon vegetable oil
6 pork chops
1 onion, peeled and thinly sliced
1/2 teaspoon crushed dried thyme
1 (10.75-ounce) can condensed cream of celery soup, undiluted
1/4 cup water
In a large heavy skillet over medium-high heat, heat oil and cook pork chops until browned on both sides, about 10 minutes. Remove and set aside.
Add onion and thyme to skillet. Cook over medium-low heat, stirring frequently, until tender-crisp. Stir in cream of celery soup and water. Bring to a boil and return the pork chops to the skillet. Cover, reduce heat to low and cook 5 minutes; serve hot, over egg noodles, if desired.
Makes 6 servings.