6 (1 1/2 lbs.) pork chops
2 tbsp. vegetable oil
1/2 c. celery, sliced
1 med. clove garlic, minced
2 cans golden mushroom soup
1 1/3 c. water
1 1/3 c. quick cooking rice
1/2 c. canned or fresh tomatoes, chopped
1/4 tsp. sage
Dash pepper

Brown chops in oil in skillet. Remove chops from skillet and drain off excess fat. Saute celery and garlic in skillet until celery is tender. Combine with remaining ingredients in shallow 2 quart baking dish. Arrange chops on top of mixture. Cover and bake at 350 degrees about 45 minutes. Serves 4.