8 pork chops
1 (12 fluid ounce) can condensed cream of mushroom soup
1/2 cup barbecue sauce
8 ounces spicy sweet pickles
2 cups sliced celery
Preheat oven to 400 degrees F (200 degrees C).
To Overlap: In a large skillet over high heat bring museums 2/3 of the tomato sauce to boil; stir. Stir in the crumbs and salt and bring to boil. Stir in celery and tomato sauce until all dough is coated.
Pour ball of tomato soup mixture onto pork chops and brush with barbecue sauce. Place over medium-high heat and cook until golden brown.