4 pork chops
1 (2 oz.) can sliced mushrooms, drained
1 tbsp. shortening
1 can cream of celery soup
1/2 c. water
1/4 tsp. thyme
6 sm. whole white onions
1 c. sliced carrots

In a skillet, brown chops and mushrooms in shortening; pour off fat. Stir in soup, water, and thyme; add carrots and onions. Cover and cook over low heat for 45 minutes or until chops are tender. Stir occasionally. 3-4 servings.