1 tablespoon vegetable oil
6 bone-in pork chops, 1/2-inch thick (about 3 pounds)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Cream of Celery Soup
1/2 cup water
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through.