6 pork chops
Salt & pepper
3 c. sliced potatoes
2 c. sliced carrots
1/2 c. chopped celery
1 med. onion, sliced
1 (10 1/2 oz.) can condensed cream of celery soup
1/2 c. water
1/4 tsp. thyme

Season pork chops with salt and pepper. Brown on both sides in a skillet. Arrange potatoes, carrots, celery and onion in a 13 x 9 x 2 inch glass casserole dish. Pour soup over vegetables.

Remove fat from skillet, reserving 2 tablespoons. Add water to fat and scrape particles from bottom of skillet. Pour over vegetables. Sprinkle with thyme. Place pork chops on top. Bake in moderate oven (325 degrees) for 1 hour or until chops are tender.