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

In skillet brown chops and mushrooms in shortening. 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.