Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat.
• Stir the soup, water, black pepper, celery, thyme and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the pork is cooked through and the rice is tender, stirring the rice occasionally.

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds bone-in pork chop (about 6 chops)
• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 0.5 cup water
• 1 dash ground black pepper
• 1 stalk celery, chopped (about 1/2 cup)
• 0.25 teaspoon dried thyme, crushed
• 0.5 cup uncooked long grain white rice