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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Years ago, one of my teenage daughters saw this recipe in a magazine and wanted to try it, recalls Doris Shoemaker of Dakota, Illinois. It became a family favorite. TIP: Serve it with bread and a lettuce salad, she says. Ingredients:
4 bone-in pork loin chops (6 ounces each) |
1/4 cup king arthur unbleached all-purpose flour |
6 small potatoes, quartered |
1 cup fresh baby carrots |
1/2 cup water |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
Directions:
1. Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes.
2. Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender. Yield: 4 servings.
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