8 center-cut pork chops
1 can cream of mushroom soup
1 can Franco-American mushroom gravy
2 stalks celery, chopped
1 med. green pepper, chopped
1/2 cup chopped shallots
2 tbsp. chopped parsley

Trim pork of all fat. Season chops. Mix soup, sauce and seasonings. Heat on low until dissolved. Place 4 chops in casserole dish. Pour half the sauce over chops. Place remaining chops and pour rest of sauce on top. Cover dish and bake at 350°F for 1-1/2 hours or until meat is tender.