Categories: Meats 
      Yield: 6 servings 
  
      1 tb Olive oil 
      6    Pork chops 1/2" thick 
      1 cn Campbell's Cream of Celery 
           Soup 
    1/4 c  Water 
  
  1>. In skillet, in hot oil, brown half the chops 10 minutes, or until 
  browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine 
  soup and water. Heat to boiling. Return chops to skillet. Cover; cook over 
  low heat 10 minutes or until chops are no longer pink, stirring often. 
  Serve over rice.