4 (1/4 inch thick) pork chops (1 lb.)
2 tbsp. oil
1 can (10 3/4 oz.) condensed cream of celery or cream of onion soup
1 tbsp. tomato paste (opt.)
2 tsp. paprika
1/2 tsp. garlic powder

In medium, preferably non-stick skillet over high heat, brown chops well in oil; remove to serving dish. Reduce heat; stir soup, tomato paste, paprika and garlic powder into skillet, scraping brown bits from bottom. Return chops; bring to boil. Reduce heat; cover and simmer 10 minutes. Uncover and simmer 5 minutes longer or until chops are tender and no longer pink inside. 4 servings.