Creamy Pork Saute

CREAMY PORK SAUTE

2 Tbsp. vegetable oil
1 boneless pork loin (about 1 lb.), cut into thin strips
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 tsp. dried thyme leaves, crushed
1 can (10 3/4 oz.) condensed cream of celery soup
1/4 cup water
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

Heat 1 Tbsp oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet. Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often. Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice. Makes 4 servings.