1 TBS vegetable oil
4-5 pork chops ( cut 3/4" thick)
1 CAN of cream of celery soup
1/2 CUP apple juice or water (I use apple juice)
2 TBS spicy brown mustard
1 TBS honey
generous DASH of pepper
1. In a medium skillet over medium-high heat, heat the oil. Add chops and cook 10 minutes or until browned. Set aside, pour off fat.
2. Add soup, juice, mustard, honey and pepper. Bring to a boil and return the chops to the pan. Reduce heat to low. Cover and cook 10-15 minutes or until chops are no longer pink.
We serve this over rice with some kind of veggie and salad on the side. Super good!