1 can cream of celery soup
4 pork chops
1 (2 oz.) can sliced mushrooms, drained
1/2 c. water
1/4 tsp. leaf thyme, crushed
6 whole sm. white onions
1/2 of a c. of sliced carrots

In a skillet brown chops and mushrooms. Pour off fat. Stir in soup, water and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes or until tender.