Brown a package of 8 or so pork chops in your favorite oil. They don't need
to be "done", just browned. Season to taste, while browning. To save on
carbs I do not bread/flour the chops. (Diabetic friendly)
Layer in a roasting pan (or you could use the crockpot here-just turn to
high until soup bubbles then turn on low and cook until meat is tender).
Cover with a can of cream of celery soup, (or two is they are large chops
and one can won't cover all) 2 stalks of celery, diced, one onion, cut in
strips, and either a can of carrot slices or some baby cut carrots.
Bake at 350 until pork chops are tender, this will depend on the thickness, anywhere from approximately 30 minutes to an hour unless you get the really paper thin chops. (I prefer those nice thick ones).
This also works GREAT with CHICKEN, but I skip the browning, and dredge
them in Viva Italian dressing, and put them under the broiler until browned
on top, then cover them with one can of cream of celery, and one can of
cream of chicken soup, then add the veggies.
It is a no hassle way to make the main dish, and you even have your 'gravy'
when it is done!