4 pork chops (about 1 lb.)
1 can cream of celery soup or cream of mushroom soup
1/4-1/2 c. water
Or cream of vegetable or tomato soup

In skillet, brown chops on both sides. (Use oven proof skillet for entire procedure, or transfer to casserole for baking.) Pour off drippings. Stir in soup and water. Cover. Bake at 350 degrees for 45 minutes or until tender. 4 servings.