4 pork chops
2 tbsp. Wesson oil
1/4 c. sliced celery
2 (8 oz.) cans tomato sauce with onions
1 1/2 c. water
1 tsp. salt
1/2 tsp. basil
1 c. uncooked rice

In large skillet, brown pork chops in hot oil. Remove chops. Add celery; cook lightly. Drain fat and stir in remaining ingredients. Add chops. Simmer, covered, 30 minutes. 4 servings.