Autumn Pork Chops
1 tablespoon vegetable oil
4 pork chops
1 (10.75 ounce) can cream of celery soup
1/2 cup water
2 tablespoons dijon mustard
1 tablespoon honey
1/8 teaspoon pepper
4 cups hot cooked medium egg noodles
In skillet, heat oil. Add chops. Cook until browned. Add soup, water, mustard, honey and pepper. Heat to a boil. Cover. Cook over low heat for 5 minutes. Serve with noodles.