Pork Chops Hungarian Style - serves 4

4 (1/4 inch thick) pork chops(1 lb.)
2 tbsp oil1 can (10 3/4 oz.) condensed cream of celery or cream of onion soup
1 tbsp tomato paste (opt.)
2 tsp Hungarian paprika
1/2 tsp garlic powder

In medium, preferably non-stick skillet over high heat, brown chops well in oil; remove to serving dish.
Reduce heat; stir soup, tomato paste, paprika and garlic powder into skillet, scraping brown bits from bottom. Return chops; bring to boil. Reduce heat; cover and simmer 10 minutes. Uncover and simmer 5 minutes longer or until chops are tender and no longer pink inside.