4 pork chops
1/2 tsp. thyme, crushed
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 (10 3/4 oz.) condensed Cream of Celery soup
1 tbsp. Dijon mustard
1 (4 1/2 oz.) sliced mushrooms, drained
1/3 c. green onions, sliced
Hot cooked noodles

Sprinkle pork chops with thyme; salt and pepper, if desired. In skillet, brown pork chops. Combine stewed tomatoes, soup and mustard; pour over meat. top with mushrooms. Cover and simmer 10 minutes. Cook, uncovered, over high heat 10 minutes or until thickened, stirring frequently. Serve over noodles and garnish with green onions.