Servings: 4

1-2 tbsp olive or cooking oil 1 to 2 tbsp olive or cooking oil
2 cans cream of celery soup 2 cans cream of celery soup
12 oz beer 12 oz beer
4 pork chops 4 pork chops
2 onions, sliced vertically 2 onions, sliced vertically
Pepper, thyme, rosemary Pepper, thyme, rosemary
2-3 carrots, sliced in thin rounds 2 to 3 carrots, sliced in thin rounds

Heat oil in skillet to high.
Mix beer and soup in a small bowl.
Add the pork chops to the skillet and sear on both sides.
Reduce heat to medium and pour in beer/soup mix, onions, and carrots; stir to combine.
Sprinkle chops with pepper, thyme and rosemary.
Cover and cook on low heat about 10 minutes till pork is done.
Serve with noodles and a green vegetable like broccoli.