Creamy pork saute


1-1/2 pounds boneless pork loin
3 tablespoons vegetable oil
3 stalks celery, sliced
1 medium onion, chopped
3/4 teaspoon dried thyme leaves,crushed
1-1/2 (10.75 ounce) cans Cream of Celery Soup or Cream of Mushroom Soup ( or use Cream of Onion )
1/4 cup and 2 tablespoons water
Hot cooked regular long-grain white rice

  1. Slice pork into thin strips.

  2. Heat 1 tablespoon oil in skillet. Add pork and cook until browned, stirring often. Set pork aside.

  3. Heat remaining oil. Add celery, onion and thyme and cook until tender, stirring often.

  4. Add soup and water. Heat to a boil. Return pork to skillet. Heat through. Serve over rice.