Ingredients:
2 tablespoons all-purpose flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves, crushed
4 pork chops, each cut 3/4 inch thick
2 tablespoons margarine or 2 tablespoons butter
1 (10 ounce) cans condensed cream of celery soup
1/3 cup orange juice or 1/3 cup water
4 cups hot cooked rice
Directions:
On waxed paper, combine flour, sage and thyme.
Coat chops lightly with flour mixture.
In large skillet over medium-high heat, melt margarine.
Brown chops 3 minutes on each side.
Drain off fat.
Add soup and orange juice, stirring to loosen browned bits.
Bring to boil.
Reduce heat to low.
Cover; cook 20-25 minutes or until tender, turning chops halfway through cooking and stirring occasionally.
Serve with rice.
Garnish with orange slices and parsley, if desired.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.