Country Fried Pork Chops

Naida McInelly

1 can cream of celery soup

4 pork chops

1 can sliced mushrooms

1/2 c water

1/4 tsp leaf thyme

6 whole small onions

1 c sliced carrots

Brown the pork chops, add mushrooms after turning chops over. Pour off fat if needed, mix soup and water and pour over chops. add onions, carrots and thyme. Cook on low till done. Serve over rice.

I use the gravy to pour over Naida’s meat pie also. Serves 4