Cream of Celery Soup and Autumn Pork Chops

• 1 tbsp. vegetable oil.
• 4 pork chops, ½" thick.
• 1 can Cream of Celery Soup.
• ½ cup apple juice or water.
• 2 tbsp. spicy brown mustard.
• 1 tbsp. honey.
• Generous dash ground black pepper.
• Hot cooked medium egg noodles.

Heat oil in skillet. Cook chops 10 min. Or until browned.
Add soup, apple juicer, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 min or until chops are done. Serve with noodles.