4 pork chops
Salt and pepper
1 can Campbell Onion Soup
1 soup can of water
1/2 c. chopped celery
1/4 tsp. thyme, crushed
1/2 c. rice

In skillet brown chops; pour off fat. Season with salt and pepper. Add soup, water, celery and thyme. Cover; cook 20 minutes longer or until chops and rice are tender. Serves 4.