Saucy Creole Pork Chops

Saucy Creole Pork Chops
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 1/2 tsp. Creole or Cajun seasoning
2 tbsp. vegetable or canola oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 can (14.5 ounces) diced tomatoes, undrained
Hot cooked rice
Season the pork with the Creole seasoning. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet. Add the remaining oil to the skillet and heat over medium heat. Add the onion and garlic and cook until the onion is tender-crisp, stirring occasionally. Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.