6 pork chops (approx. 1 1/2 lbs.)
2 tbsp. salad oil
1/2 c. celery, sliced
1 med. garlic clove, minced (or onion soup mix)
2 cans golden mushroom soup
1 1/3 c. Minute Rice
1/2 c. canned or fresh tomato, chopped
1/4 tsp. sage
Dash of pepper

Brown chops in oil in skillet. Remove chops from skillet; pour off excess fat. Cook celery and garlic in skillet until celery is tender. Combine with remaining ingredients in shallow 2 quart baking dish. Arrange chops on top of mixture. Cover and bake at 350 degrees about 45 minutes. 4 servings.