Preparation:
Rinse the pork chops and season them with the salt, pepper, dried parsley and season-all.
In a large skillet or Dutch oven, pan fry the pork chops in a little oil. Pan fry them until they've got a nice golden color. Add the sliced onions and cloves of garlic and let them brown -- move the garlic cloves around to prevent them from burning. When the pork chops are cooked, add the cream of celery soup and mix the soup well to blend in with the herbs, onions and garlic. Turn the heat down to low and simmer, covered for about 15 minutes. Stir occasionally.
Serve with rice and vegetable side dishe |
