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20 minutes
Prep: 10 minutes
Cook: 10 minutes
17 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | olive oil | |
| 6 | each | pork chops | 1/2 inch thick |
| 1 | each | soup, cream of celery | can |
| 1/4 | cup | water |
In skillet, in hot oil, brown half the chops 10 minutes, or until browned.
Repeat with remaing chops.
Spoon off fat.
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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Very easy to make. Every day I have found a great recipe on this site. So far all have turned out well.
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