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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Jean Lawson shares this treasured recipe that pairs tender chops with hearty carrots and potatoes. This satisfying supper, smothered in a golden sauce seasoned with thyme, is truly spirit-warming, notes the Dover, Delaware cook. Ingredients:
4 bone-in pork loin chops (1/2-inch thick and 7 ounces each) |
1 small onion, chopped |
1 tablespoon canola oil |
4 medium red potatoes, cubed |
1 cup thinly sliced carrots |
1 cup sliced fresh mushrooms |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 cup water |
1 teaspoon salt, optional |
1/2 to 1 teaspoon dried thyme |
Directions:
1. In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat.
2. Cover and simmer for 25-30 minutes or until meat and vegetables are tender. Yield: 4 servings.
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