Pork Chops and Gravy

4 pork chops (any kind... thin or thick, bone-in or boneless)
1 can cream of celery soup
2 T margarine
1 c flour (for coating the chops)
salt
pepper
garlic powder
vegetable oil to fry the chops

Preheat oven to 350.

Put soup in a pot. Stir in half a can of water. Add the margarine. Adda little garlic powder and pepper in here, too. Turn heat to medium low.
Put flour in a bowl and mix in salt, pepper, and garlic powder.
Put oil in a frying pan, set heat between medium and medium-high.
Rinse pork chops under cold water (rub of any sandy feeling stuff).
Dredge wet chops in the flour, pressing down a little to coat each chop,adding each chop to oil.
Fry a few minutes on each side, till crispy and golden brown (they will not be done all the way through.)
Place the pork chops in a baking dish.
Stir the soup/margarine mixture well, and pour into the dish with the chops.Try to leave a little of each chop exposed on the top, peeking through the sauce.
Put the chops in the oven. Bake about 30 or 40 minutes, till the chops are done and the gravy is bubbly.
Serve over noodles, rice, or potatoes.