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

In skillet, brown chops and mushrooms in 1 tablespoon oil. Pour off fat. Stir in soup, water and thyme. Add onions and carrots. Cover; cook over low heat 45 minutes or until tender. Stir now and then. Makes 4 servings. Serve with wide noodles.