1 can Campbell's Cream of Celery Soup
4 pork chops (about 1 lb.)
1/2 c. water
1/4 tsp. leaf thyme (crushed)
1 big onion (diced)
1 c. (sliced) carrots

In skillet brown pork chops and mushrooms. Use 1 tablespoon shortening if needed (pour off fat).

Stir in soup. Add water then thyme. Add onions and carrots (cover). Cook on low heat 45 minutes until tender. Serve with wide noodles or green salad or hot biscuits.