4 (1/4 lb.) pork chops
1 can Campbell's Onion Soup
1 can water
1/2 c. chopped celery
1/4 tsp. crushed thyme
Salt and pepper

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.