1 tbsp vegetable oil
4 pork chops, 3/4 inch thick (about 1 1/2 lbs.)
1 can condensed cream of celery soup
1/2 c apple juice or water
2 tbsp spicy brown mustard
1 tbsp honey
generous dash pepper

In medium skillet over medium-high heat, heat oil. Add chops and cook 10 minutes or until browned. Set chops aside. Pour off fat.

Add soup, apple juice, mustard, honey and pepper. Heat to boil. Return chops to pan and reduce heat to low. Cover and cook 10 minutes or until chops are no longer pink.

Makes 4 servings.