4 pork chops (3/4-inch thick) about 1-1/2 pounds
1 can cream of celery soup
1/2 cup apple juice or water
2 tablespoons spicy brown mustard
1 tablespoon honey
Generous dash of pepper
4 cups hot cooked egg noodles
In skillet over medium-high heat cook the pork in hot oil for 10 minutes or until browned. Remove the chops from the pan. Pour off fat. In same pan, heat the next 5 ingredients to boiling. Add the pork chops. Reduce heat to low. Cover. Cook 10 minutes or until done. Serve with noodles.