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Pork Normandy

1 ts Oil
8 Pork loin medallions or chops (up to 10)
1 c Cream of mushroom soup
1/2 c Apple juice
1 md Apple; chopped
1/2 c Sliced celery
1/4 ts Thyme
Noodles or French bread

In skillet in oil brown pork. Stir in soup, apple juice, apple, celery and thyme. Reduce heat to Low. Cover and simmer for 30 or more minutes until meat is tender, stirring occasionally. Can make sauce into gravy and serve with noodles or over bread.

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