4 to 8 pork chops
1 tbsp. Morton's Tenderquick
4 c. water or more if needed to cover
1 or 2 cans celery soup (1 can for 4 pork chops, 2 cans for 8 pork chops)

Soak pork chops overnight in refrigerator in 1 tablespoon Morton's Tenderquick and at least 4 cups of water, if needed. Add additional water just enough water to cover. The pork chops should be rearranged in the water 2 or 3 times if possible. Rinse pork chops with clean water.

Flour and fry pork chops. Then place in pressure cooker with celery soup and the same amount of water as soup pressure for 10 minutes or place in a 9 x 13 inch pan with celery soup and the same amount of water as soup; cover and bake at 350 degrees for 1 hour or until tender. Place the meat on a platter or plate. The soup is now the gravy. Place it in a bowl.