1 lb. boneless pork loin
2 tbsp. vegetable oil
2 stalks celery, sliced
1 medium onion, chopped
1/2 tsp. dried thyme leaves, crushed
1 can Campbell's Cream of Celery
1/4 cup water
4 cups hot cooked rice
SLICE pork into thin strips.
HEAT 1 tbsp. oil in skillet.
Add pork and cook until browned, stirring often.
Remove pork.
HEAT remaining oil.
Add celery, onion and thyme and cook until tender, stirring often. ADD soup, water and pork and heat through. Serve with rice. Serves 4.