4 boneless porkchops
1 can of Cream of Celery Soup
a few tbsps of Worchester Sauce
half can of water (use the soup can)
preheat oven to 400 degrees. Put porkchops in baking pan. Pour worchester sauce on porkchops. Then pour can of cream of Celery Soup in pan. Add water. Bake for 30-40 minutes or until done.
then eat. I'll be eating this for a few days.
I served it (to myself) with whole grain linguine, which can be found in the organic section at Giant, although I'm sure Wegmans has the same linguine too. The linguine I made in a microwave rice steamer that has a pasta attachment.
This came about because I wanted to use Cream of Mushroom soup and didn't have any and I was too lazy to ride down to the Sayford Market to get some.