6 chops (1/2" thick)
1 (10 1/2 oz.) tomato soup
10 1/2 oz. water
1/2 c. chopped celery
1 green pepper
1/4 c. minced onion
3/4 tsp. salt
1/4 tsp. paprika

Dredge pork chops in flour. Brown them in hot fat. Place chops in a baking dish. Pour over and around them tomato soup, water, celery, green pepper, onion, salt and paprika. Cover dish and bake 1 hour at 350 degrees. Remove cover last 15 minutes.