4 pork chops
1 can cream of mushroom soup
2 tbsp. chopped onion
1 c. sliced carrots
1 c. drained peas
Water as needed
2 tbsp. chopped celery

Brown pork chops in deep skillet. Add soup, onion, celery, carrots and water, stirring well. Cover; cook over low heat 40 minutes, stirring occasionally. Add peas; cover and let cook another 5-10 minutes. Serve with wide noodles or rice. If you like lots of gravy, use 2 cans of soup. Cream of celery may also be used.