6-8 (3/4") thick pork chops
2 can cream of mushroom soup
1 can cream of celery soup

Start by frying the chops in a fairly large pan, 4 quart or better, until browned and fully cooked; about 30-40 minutes.

Add the 3 cans of soup along with 1 1/2 cans of water, stirring occasionally to prevent sticking. Bring to a simmer and cover, stirring about every 5 minutes; cook for an additional 30-40 minutes.

Serve with the gravy over rice or egg noodles.